THE BENEFITS OF

FRUITARIANISM
TABLE OF CONTENTS
What is Fruitarianism? PAGE 2
The benefits of Fruitarian nutrition PAGE 4
Fruit, the source of health and energy PAGE 7
Detoxification with fruit nutrition PAGE 9
Organize your meals: How to become a Fruitarian PAGE 11
What to expect when you improve your diet PAGE 15
Learn to listen to your own body PAGE 16
Definitions of Nutrition Systems PAGE 17
The Dries Diet System PAGE 20
Fruit Groups PAGE 24
Fruit ONLY! Cure for one thousand illnesses... PAGE 25
FRUITS AND THEIR PROPERTIES PAGE 25
NUTS AND THEIR PROPERTIES PAGE 37
SEEDS AND THEIR PROPERTIES PAGE 42
BERRIES AND THEIR PROPERTIES PAGE 44
Exotic Fruits PAGE 48
How to Select and Store Fruits PAGE 51
The Science of Fruit NutritionWhere do I get my proteins? PAGE
62
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About enzymes PAGE 64

Basic information about Nutrition PAGE 66
FOOD ALLERGY/FOOD INTOLERANCE PAGE 82
About Trees PAGE 93
About Water PAGE 100
About Air PAGE 104
Plant a fruit tree PAGE 110
The suffering of animals and the environment PAGE 111
Impact of nutrition on the environment PAGE 117
Cooked food and associated problems PAGE 121
The work of human beings PAGE 128
About the life supporting mechanisms of our planet PAGE 133
The Biodiversity Crisis PAGE 135
Cure of Illnesses: AIDS PAGE 136
Cure of Illnesses: Cancer PAGE 144
Cure of Illnesses: Grape Cure PAGE 150
Cure of Illnesses: Rational Fasting PAGE 152

What is Fruitarianism?
Fruitarianism is a nutrition system and a life style.
The fruitarian diet consists of RAW fruit and seeds ONLY!
Examples of fruits are: Pineapple, mango, banana, avocado, apple, melon,
orange, etc., all kinds of berries, and the vegetable fruits such as tomato,
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cucumber, olives; and dried fruits such as nuts, hazelnuts, cashews,

chestnuts, etc, and seeds including sprouted seeds.
Of all food stuff that human beings can eat, fruit is the most delicious to
our taste, has the most pleasurable smell and the most beautiful shape
with so many lively colors. Fruit is the only food stuff that can completely
satisfy humanseverything else is incomplete
Its attractive aroma, its appetizing and refreshing juice and its
nutritive contents (vitamins, enzymes, minerals, fiber, water, proteins, etc.)
make it the BEST food a human being can eat. Fruit is a TOTAL food stuff, it
has everything you need to nourish yourself in the right proportions.
Fruit, can be stored at room temperature, does not need refrigerator or stove
and long periods of time to be prepared, does not badly dirty dishes
Fruit is a LIVE food!!!! Fruit, has "the power and magic of life" Fruit
nutrition is a very simple conceptfrom fruit alone the human body has
evolved to produce everything else it needs to stay energetically alive for
more than 100 years
Every doctor, every nutritionist in the world agrees that people need fruit
and fruit is the best food stuff for long term health, weight control, longevity
and detoxificationbut the fruitarian say:

WE CAN LIVE WONDERFULLY WELL ON RAW

FRUIT ALONE!
The Fruitarian lifestyle includes avoiding all cooked food and consider it
non healthy for the individual and pollutant to the environment,
causing unbalanced nutrition, all kinds of disease, mood swings, cravings for
synthetic nutrients and chemicals, decrease of vitality, loss of external
beauty and loss of inner happiness, depreciation for life and lack of wisdom.
All of these consequences we can identify very well in modern civilized
societies!
Cooked food eating creates physical and emotional addiction to the person
who eats it weakens the immune system, makes people grow and look
older and develops serious illnesses over time, it also makes societies to
develop habits and economic structures that are pollutant to the
environment destroying life and the life supporting mechanisms of our
planet!
By eating only raw fruit, the fruitarian is free from all bad consequences of
cooked food addictionincluding all the violence against all forms of life
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and he/she will not be contaminated by the poisons of the flesh from dead
animals!
If you eat cooked foods and in particular flesh of animals, then your body is
automatically poisoned and youre condemned to develop in yourself a lot of
low quality of thoughts, feelings and emotionsand if you want to develop
high levels of intellectual, artistic or spiritual life then you will have to go on
big "sweat" and maybe pain to conquer your goalswith fruit nutrition, the
results of your creation will be brilliant, colorful and enchanting
Fruit is the biological supports for the higher form of life so unique to human
beingslovecreativityconscience
The proper application of fruitarian dietary and lifestyle is calculated to allow
the human to live happily, produce healthy offspring, live to more than 100
years of age, be free of all disease, and only "mature" while not aging
enjoying all the benefits of a permanent joyful and healthy body. Fruit is the
most sensual and most erotic food stuff anyway
Fruitarians live for years without drinking much additional water. Most of the
water that they get is "dietary" water, the water that is in their foods:
melons, pineapple, oranges, etc.
Fruitarians eat fruit only and prefer fruits to vegetables because of the
higher quality of fruits as food stuff and because eating fruits alone, the
fruitarian participate in the nature way of propagating life, spreading the
seeds of fruits (we co-operate with the reproduction of new trees and new
fruit) and living without killing any form of life which happens when eating
vegetables (you have to plant them again).
Fruitarianism is the highest moral concept of nutritionand is the biological
support for high levels of physical, mental, moral and spiritual wellbeing.you really are what you eat!
Eating fruit alone, the fruitarian becomes more attractive and beautiful,
with better hair, skin, nails, smell and taste in the bodyand more
pure physically, mentally, emotionally and spiritually, a special loving
creaturehe/she is itself a "fruit" of the "magic" power of the earth and the
sunthe final result of millions of years of struggle for life to produce a
unique specimenfull of intelligence, feelings and emotions for loveand
consciencea beautiful life forma TRUE human being!
Be FREEbecome a fruitarianlive in harmonyand experiment every day,
strength and protection from the creative force that brought to this "blue
planet": water, air, trees, flowers, animals and human beings the power
and "magic" of life
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The benefits of
Fruitarian nutrition
Fruitarians develop a great feeling physically, mentally, emotionally and
spiritually. Fruitarians experience a feeling of finely tuned body, light,
without few or no headaches, need less sleep and develop a greater
resistance to illness, pain and aging. Fruitarian become more sensitive
persons both physically and emotionally and develop the natural "instinct" to
judge what does you good and what does you harm, fruitarian become more
wise and expand their conscienceTo be a fruitarian is to be free from all
forms of cooked food addictionand dead meat poisoning
Fruitarian feel and look like younger, healthy with good looking
appearance in hair, nails, skin and with good smell and tasteharmony in
body shapewith more spiritual power and stronger feelings
aesthetically and sexually that is very important
"The proper application of fruitarian dietary and lifestyle is calculated to
allow the human to produce healthy offspring, live more than 100 years
of age, be free of all disease and only "mature" while not aging as most
people think of it and peacefully die a natural death in their sleep. Man
cannot eat of everything and maintain his good health. Man was created
to eat of the fruits of the trees"
Fruit nutrition does not pollute the earth and promotes the planting of
new trees bringing all the benefits to the life supporting mechanisms of
the earth. Fruit nutrition is a very simple concept of life style and makes life
EASY "you need virtually no eating utensils, and you don't have to spend
hours cooking."
When you eat fruits you nourish yourself with the best food stuff available on
earth and simultaneously, you spread the seeds of the fruit contributing for
new trees according to the laws of nature developed for millions of years
you do not kill any kind of life form, you do not have to kill any life form even
a vegetable
Year after year (and probably for your entire life range), the fruit tree gives
you the fruit you need, you do not have to do anything for that, as far as the
tree is healthy and good, you get good food! You eat a meal prepared with
the "magic" of earth the sun and the "secret powers" of lifeand that is
precisely what is going to live inside of you and build up every part of your
bodythat is the building material for your brain too When the tree is too
old, you may cut it, and use it as timber for your home construction, furniture
or anything else. What other nutrition system is more beautiful and
logical than this?
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The benefits of Fruitarian nutrition are too many and for the common people
they seem something too good to be true or idealisticwell, there is a way to
know the truth: try it for one month! Then you will find out by yourself
where the truth is
Some of the benefits of fruitarian nutrition:

More mental power, more mental clarity with new and total
different ideas, more creativity and happiness, more energy,
rejuvenation, increase of auto confidence, auto esteem, and
freedom from the affective dependencies of ALL kinds! Total
detoxification from toxins and purification of the body: Brain,
cardio vascular system, respiratory system, nervous system,
endocrine system, digestive system; and balance and harmony
among all the parts of body, you will feel the body healthy in a
global integrated way as a single entity and not divided with some
organs better than others
You feel cured from all kinds of wounds even the ones hidden than
you never know about, cure of all the illnesses that you may feel
and the ones in development that you still do not know, like tumors
and cancer cells

Cure and improvement over bad health symptoms as constipation,

insomnia, depressive cycles, stress, hungerwith more relaxation and
rest of the digestive organs.

Tremendous improvement of your immune system to resist to

every kind of attack of allergies, virus, bacteria, etc.

Significative reduction or elimination of the menstrual flow for the

women (maybe twice a year only or even nothing at all)!

Revitalization of the sexual organs, increase of sensual feelings

and of fertility. Clearer skin, brighter eyes, stronger and
beautiful nails, better smell in the body, improved senses and
general sensation of well being with the consequent recovery of
the natural brightness and beauty typical of young people.

Growth of new hair.

Weight loss and fat loss, cellulite elimination and body molding
of all tissues according to the genetic program of every one.
Self control over many emotional dependencies like: tobacco, coffee,
alcohol, sweetsand unhealthy habits of living

Improvement of muscular coordination and balance of the body.

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Improvement on the capacity to work and develop professional

skills.

Improvement on the relationship towards nature: animals, plants and

trees, water, air, sun.

Improvement on the capacity to face suffering and less sensation

of pain or discomfort after physical efforts, accidents or unpleasant
facts of life

Interior feeling of freedom

Interior feeling of peace and joy!

Interior feeling of integration with the world in general and with

all the human beings in particular.

Increase of the will to live!

Increase on the capacity to face EVERY kind of problems and

increase of the capacity of decision!

Increase of FREE TIME

Increase of memory and capacity to concentrate!

Improvement on the capacity to understand what is convenient for the

human being (interior wisdom) with the power and courage to
choose

More freedom on the feelings which cause deep suffering as: jealousy,
cowardice, shyness, solitude, violence, etc.

More freedom from different fears; nature, inoffensive animals,

darkness, future, accidents, uncertainties; with the correspondent
increase of trust and feeling good.

Development of a total new form of conscience and attitude

towards life.

Total elimination of all symptoms of growing old as well as all

degenerative conditions typical of the adult people of today with the
conquest of a totally new health and vitality for more than 100 years

Much more spiritual awareness and right use of will.

Does it seem too good to be true? Has it a taste of Paradise found? Are these
just promises or idealistic claims? Does it look like a religion? Well, it is not
indeed, you are not asked to "believe" anythingwe are not making money
on thisand we are not seeking any glory as wellbut the time has come for
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the truth to be known and you were so fortunate to know about it in your
lifetimeto experiment ALL of these improvements and many more not
listedon yourself just do itbecome a fruitarian from now on you
will proof by yourself that all the above remarks are TRUE! Amazingly it will
not cost you a single dollar but you will save many, many of them and
maybe your life tooand you will brighten it up well beyond your
imagination and of our lovely "Blue Planet" too

Fruit, the source of health and

energy
Several health researches defend that fruit is the source of health and
energy because fruit contains all the vital nutrients the human body
requires to maintain it in a healthy and balanced state.
They explain that water is the most plentiful substance in the body.
More than two-thirds of the bodys water content is found inside cells. The
rest is found coursing through the body, carrying vital nutrients and blood
cells. In addition water functions in chemical reactions, serves as a lubricant
in joints, aids in maintaining body temperature, and serves as an
insulator and shock absorber in body temperature.
They say that the body requires an intake of over two quarters of water
every day to function optimally. About one quarter comes from the foods
people eat. Not drinking enough liquids or eating enough high-water
content foods puts a great deal of stress on the body. But people
must be careful with water supply for many chemicals are added to water.
The best way to take water is from FRUIT. Its logical for the human body to
consume food that contains as much water as the body itself.
FRUIT provides the body with natural water.
They defend that after water, protein is the next most plentiful
component of the body. The body manufactures proteins to make up
muscles, tendons, ligaments, hair, nails and other structures.
They say that proteins also function as enzymes, hormones and as
important components to other cells, such as genes. Adequate
protein intake is essential to good health.
They explain that proteins are composed of individual building blocks known
as amino acids. In their opinion the human body can manufacture most of
the amino acids required for making body proteins but there are nine amino
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acids that are essential, which the body does not build and obtains from food
intake.
There are several researches that do not believe that fruit contain enough
protein, but.
There are several FRUITS with high protein percentage such as
peanuts, almonds, walnuts, Brazil nut, avocado and dates (for
further information click on nutritional contents of fruits).
Researches say that carbohydrates provide the body with the energy it
needs for its functions. There are two groups of carbohydrates, simple and
complex.
They explain that the body for a ready source of energy, quickly absorbs
simple carbohydrates, or sugars. The natural simple sugars in fruits and
vegetables have an advantage over sucrose and other refined sugars for
they are balanced in a wide range of nutrients that help in the
utilization of the sugars. Complex carbohydrates or starches are
composed of many sugars.
They say that the body cannot use starch. Starch must first be converted into
sugar and the complex sugars into simple sugars before they are absorbed.
This is done in the process of digestion and begins in the mouth.
They believe that the bodys need for sugar can very well be supplied
without the need of commercial sugars.
They defend that sugars should be eaten as nature provides them FRUIT
has natural sugar.
Health researches affirm that there is very little fat (hydrocarbons) in fresh
fruit, but the fats that are present are essential to human health. The
essential fatty acids function in our bodies as components of nerve cells,
cellular membranes and hormone like substances. Fats also help the
body produce energy.
They explain that besides the fatty acids supplied by the fats in our diet, fats
also contain fat, soluble vitamins and minerals. Large quantity of fat is not
required, but a small quantity daily is essential to normal development and
maintenance and to good health.
They say that fat serves as a protection and as a packing and support for
organs, forms emulsions and lubricants, serves as storage for reserve fuel,
enters into the constituents of the walls of the bodys cells, and is an
essential element of the nervous system.
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They strongly believe that fats like sugars are best taken as nature prepares
them. Most nuts are rich in fats and oils such as linseed, cashew nuts,
walnuts, olives, avocados and bananas (for further information click
on nutritional contents of fruits)
FRUIT has essential fat.
Researches explain that vitamins are essential to good health, without
them key body processes would not be able. There are fifteen different
known vitamins, each with its own special role to play. Vitamins function
along with enzymes in chemical reactions necessary for the body to
function, including energy production.
Minerals function, along with vitamins, as components of body
enzymes. They are needed for proper composition of bone, blood and
the maintenance of normal cell function. There are twenty-two different
minerals important in human nutrition.
They explain that plants incorporate minerals from the soil into their own
tissues; fruits and vegetables are excellent sources of many
minerals.
One of the primary nutritional benefits of fresh fruit is that is very rich in
potassium and very low in sodium. The balance of these two is extremely
important to human health. The cells pump out sodium and pump in
potassium in order to function properly. Potassium maintains in the body the
water balance and distribution, acid-base balance, muscle and nerve cell
function, heart function, kidney and adrenal function.
FRUIT contains the most valuable amount of vitamins and minerals.
FRUIT has it all. no wonder you feel healthy, light, strong and
energetic.

Detoxification with fruit nutrition

Researches say that due to environmental poisons, inadequate food
and mental stress the body obtains an acidic chemical imbalance. The
body accumulates toxins especially by wrong eating and these clog the
arteries, capillaries and bones.
They explain that the colons main function is to eliminate unusable portions
of food and other metabolic waste from the body. When the colon is clean
and functioning normally, people experience a state of wellness and when
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it is congested they feel out of shape. Even though a person may have a
bowel movement daily there may be still waste inside the colon.
They alert to the fact that excess toxicity is the common factor in the
development of degenerative diseases such as arthritis, cancer, heart
disease and diabetes as well as early ageing, the development of
persistent cellulite in womens bodies and the tendency to store and to
maintain a high level of fat deposits in both men and women.
Detoxification is defined by health researches as the process of
eliminating stored wastes from the body.
Health researches say that detoxification symptoms vary in occurrence and
severity from one individual to another, they typically follow cyclical
patterns. They maybe entirely absent in some people, they can be severe in
elderly and obese people, mild in young people, and completely absent in
newborn children.
In their opinion detoxification does not have to be an unpleasant experience
and does not have to be performed only while on a fast. The body can
gradually detoxify on fruit nutrition.
- Fruit promotes effective elimination, redresses the alkaline state of
the body and provides all the energy the body requires. (For further
information click on the benefits of fruit nutrition)
- In the initial period of eating fruit, weight loss can be drastic, but
this will only happen for a while for once the body has done natures work, it
will naturally gain weight.
- Symptoms of drowsiness, mouth sores, bad breath, intestinal purging and a
few other minor ailments may be experienced.
- Some discomforts may be experienced due to the purging of diseased
cells, fat excretions, dead water and other poisons that rush into
the blood stream.
- The body will use all its eliminative organs: the skin, bowels, mouth,
sinuses and urine in order to rid itself of toxins.
- During the detoxification process, symptoms of intestinal discomfort,
gas, headaches, light-headiness, nausea, rashes, etc, may appear.
- The citrus fruit have the best detoxifying effect, especially lemons.
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- The body detoxifies itself all day and for the biggest part during sleep.
- Until noon it is a good idea to eat fruit only, in this way the detoxification
process can continue during more hours.
- The body becomes so much cleaner and clearer from inside out and no
longer easily builds up wastes in the muscles and around the joints.
- By replacing processed foods by fresh fruit the body stabilises blood sugar,
increasing energy.
Benefits of detoxifying with fruit nutrition:
- Elimination of several allergies
- Improved eyesight.
- Quick and strong growth of hair and fingernails.
- Increased resistance to cold and hot water.
- Faster reflexes.
- Increased endurance and energy.
- Better sense of smell and hearing.
- Fresher breath and a decreased body odour.
- The ability to fast with no adverse effects.
- Greater concentration, memory and mental focus.
- Decreased stress.

Organize your meals

How to become a Fruitarian...
biggest change in your life

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Nutrition program for living on fruits 100% all

day long
General Rules:
1. Monodiet: Never mix different types of fruits.
2. Keep a time difference of about 90 minutes to 2 hours
before eating a different fruit type, if you still feel appetite
after eating one type of fruit then eat a bit more of the same
one until you feel satisfied, then wait about 90 minutes, at
least, for the next type of fruit.
3. Eat only when you feel hungry or strong appetite and eat
any quantity you want until you feel satisfied.
4. Dried fruits and seeds: eat a small quantity of dried fruits at
any timestop eating them when you are still craving for
morethis is valid for dried fruits only, for the fresh ones you
can eat any quantity you like.
5. If you are on a 100% fruitarian diet you do not need to
drink bottled waterall the water you need for your body is
already in the fruits and your body absorbs it in the best way
possible, extra water does not bring any well being to the
body. If you are on a fasting exercise you must drink water. If
you are doing strong physical exercise and you sweat a lot,
then drink natural fruit juices or eat fruits with plenty of liquids
(Orange, melon, pineapple, coconut, etc.)
6. For people who are in a transition period from other nutrition
programs to 100% fruitarian: you may also do weekly exercise
of fasting for 24 hours or 36 hours, one time every week.
7. Eat any type of fruit you like at any time, however the
following program will give you a guideline for the best fruits
according to the time of the day you eat them, if you follow
this program 100%, your health will be at the topfor all your
lifeand it can be very longyou do not have to eat all those
fruits in one day!!!! The following time arrangement for
different fruits is a guideline for the best effect in nutrition, the
boundaries of time are references onlyhowever every person
is unique and the needs of the body at any time are unique as
well, so just choose what you like at any moment but keep in
mind that the following program really does work!!!!

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Beginning of morning:
6 AM - 9 AM
Juice of 3 to 5 lemons, or more(right after waking up)

Melons (all types). Eat the melon or make melon juice as much
as you want

Dried grapes

Your body will clean very well in the morning and you will
have a bright and clear brain to think well! Develop the
habit of melon juice as your "coffee" in the morningand
you will say "thank you" to yourself later

During the morning:

Best recommended fruits:
Apples (all kinds)

Pineapple

Figs (green/violet)

Pears

Grapes (green/violet)

Plums (yellow)

Lima

Kiwi

Cucumber

Beginning of afternoon:
Best recommended fruits:
Oranges, Tangerines

Peaches (all kinds)

Apricots

Papaya

9 AM - 12 PM

12 PM - 3 PM

You will stay happy and light all day long with a strong
capacity to enjoy your time and lots of energy to work!
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Afternoon:
Best recommended fruits:
Mango

Cherry

Strawberry

Plums (red)

Persimmon

Pomegranate

Water melon

Tomato

Late afternoon:
Best recommended fruits:
Grapes (violet) eat many of them

Blackberries

Raspberry

Evening:
Best recommended fruits:
Mango

Cherry

Strawberry

Plums (red)

Persimmon

Pomegranate

Water-melon

Tomato

3 PM - 6 PM

6 PM - 9 PM

9 PM - 12 AM

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If you have to develop some physical activity in the evening

you can eat well nourishing fruits as the ones above. Same
list as for the afternoon time.

At any time you feel to like eating them:

You may eat these fruits at any time of the day; just follow the
general rules of allowing for some time between different fruits.
Banana

Coconut

Olives (without chemicals)

Avocado (only if ripen and tasty)

Brazil Nuts (it has complete protein)

Chestnuts (RAW)

Cashew (RAW)

Nuts, hazelnuts, almonds, pine nut

Lemon juice, of course

Before going to bed:

12 AM - 3 AM
You should not eat anything from midnight until 3 AMonly passion
fruit and lemon juice or simple water. If you have to stay awake for
any reason do not eat or drink anything elseyou will feel good and
stay healthy
Passion fruit (4 to 6) you will sleep like an angel

Water if necessary and very little quantity

Breath more fresh air (walk outside)

Lemon juice

The passion fruit really helps to sleep welltry it and see for
yourself.

Notes:
Peanuts and cashews come to the market roasted... but after being
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heat processed they are "cooked food"

What to expect when you improve

your diet
Several changes will occur during the changing period as the body will start
to rebuild itself on new fuel and one of the most felt changes is
detoxification, for the process consists on cleaning the organs. It may
initially reflect on your skin, headaches may occur as well as
dizziness, and you may loose energy.
During the initial period, people experience several discomforts, which give
the impression that fruit exhausts the body and lowers health.
But this only happens in the first few days! Or none of these may occur and
you feel wonderfully light, healthy and energetic!
Weight and fat loss will definitely occur, cellulite elimination and
body moulding of all tissue according to the genetic program of every
one.
Annoying headaches, stomach attacks and all kinds of aches and
pains familiar to us will simply disappear.
You may be pleasantly surprised by the effect that cleaning your body has on
your mind. Many people experience an amazing mind lift as soon as
they stop clogging their system.
Your body gets healthier, energetic, skin is clearer and less lined, eyes are
brighter, weight problems lessen, and chronic depression or anxiety start to
become things of the past.
By incorporating fruit in your life day after day you strengthen your
immunity system and deep cleanse your body. Deep cleansing and
regeneration help keep people free.
Once you start to incorporate fresh fruits into your diet you will begin to get
rid of toxins in your body. As you continue to take fruit on a regular basis, the
deadly degenerative effects of a junk diet will be reversed. This process of
detoxification may be gradual or it may be quite dramatic.

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Fruit will transform the way you see the world around you. As your body
rebalances itself, you will find that your moods stabilise, too. Trivialities
cease to upset you and you are able to keep things in perspective.
The effect that fruit has in your body is soon noticed. Your bowel
movements get better and more regular, your weight will gradually
reduce. As your colon cleanses itself and your metabolism becomes more
efficient, and so long as you are not continually clogging your system with
junk food, the body will revert to its natural weight.
You start to feel fitter and younger than you have in years. When you see
yourself in the mirror, you even look younger; your complexion seems
smoother and wrinkles recede.
There is nothing in fruit that your body cannot use. The body can
concentrate on getting rid of old waste by irrigating the intestine and causing
a chain reaction in the colon.
The earliest noticeable changes are increased energy, mental alertness
and emotional stability, and better skin condition. Your health will
continue as long as you follow the fruit diet (For further information
click on The benefits of fruit nutrition)

Learn to listen to your own body

How unfortunate it is that we have become dependent upon others to take
care of our mental, physical and spiritual duties and when we find
ourselves in predicaments, we usually blame others for our difficulties; says
Ann Wigmore in her book Be Your Own Doctor
She says that we fail to learn how to think for ourselves and to take care of
our bodies properly by asking for the guidance which is always there for
us to use instantly and which will amply provide for our individual
needs.
The body definitely lets people know whether or not they are treating them
right or wrong. When the body is well, people feel relaxed and happy and
energy is unlimited. When the body is ill people have pains, uneasiness
and their minds are filled with fear. People must understand the
warnings that are given. This will help them regain the energy they need.
Each individual is the engineer and guardian of his own body and mind.
People have a great responsibility for their own bodies. Like any machine the
body requires continual maintenance in order to function at a high level at all
times.
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Health researches point out that in the struggle to resist an unnatural diet,
the human body adapts by making various complaints known, such as a
loss of appetite, bad breath, rashes, indigestion, gastritis,
ulcerative conditions, colitis, bulimia, and so on. All these are the
outward manifestations of the internal struggle of the organism to use every
means at its disposal to neutralize the harmful effects of an unnatural diet
and purge poisonous substances from the body produced by it. But people
carry on eating and ignore its signs
They defend that the body changes according to what people eat. They
explain that it will mould to salad, it will mould to junk food- sugary foods,
fatty foods it will mould to white vinegar, wine vinegar or to a natural apple
cider vinegar. They say that the bad news is that the body moulds to these
things and it does the best it can with the foods that people give it. The good
news is that when people change their diet to a proper, balanced way of
eating, their whole body changes with it.
The material people choose for their body and mind are very important.
Since the body and mind are priceless people should treat them as treasures
with more care, love and respect.
The body is continually providing human beings with all sorts of important
messages that are the key to survival, either in the form of energy and
vitality (the result of good health practices), or pain and illness (the result
of disharmony).
By eating fruit the individual gains an increased awareness of his body
and its reactions to his lifestyle.
When people eat fruit, the body will contact them to tell them what he
needs, how he is feeling. He will let them know if he is feeling for a banana,
an apple or nuts and when they sense what he needs they can trust it
because he is really asking for what he needs to carry on doing his work. This
can be nuts because he needs protein or an orange, because he needs
vitamin C or a watermelon to supply him with water
This is so beautiful and gives people a sense of freedom and the wisdom to
make their own choices and the body will give them just the right answer. If
he does not want to eat they should respect this as well because that is
exactly what they must do and they will feel wonderful and their body will
reward them with well being, energy and vitality. It is very easy just learn to
listen. Listening to your body is all about making use of human inborn sense
of what is right

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Humans can improve their capacity to understand what is convenient for the
body by listening to their interior wisdom and then have the power and the
courage to choose

Definitions of Nutrition Systems

Fruitarian:
Consists of raw fruits and seeds only. Fruitarians believe only fruits
are perfect for the human beings and are 100% environment
safe. When people eat fruits they nourish themselves with the
BEST food stuff, they cooperate with the laws of life spreading
the seeds of the fruits to make more trees; and they send back to
the earth the skins of the fruits for further recycling by the
bacteria and fungi who cooperate in the endless biological life cycle,
to prepare nutrients for the trees and healthy soilfrom dust to
dustthey do not kill any living thing(animal or plant) and they
contribute for the magic circle of life having fun nourishing
themselves

Raw-Foodist:
Consists on eating only Raw Food, fruits, seeds, vegetables and
everything else RAW, not cooked or processed by any heat process.
It is the second best nutrition system for the humans, however
eating vegetables like carrots and onions, people contribute for the
development of agriculture which means the destruction of the
environment

Vegetarian:
A vegetarian is someone living on a diet of grains, pulses, nuts,
seeds, vegetables and fruits with or without the use of dairy
products and eggs (preferably free-range).
A vegetarian does not eat any meat, poultry, game, fish, shellfish or
crustacean, or slaughter by-products such as gelatin or animal fats.
In practice, vegetarians eat mostly cooked food and still get an
inferior health because of that!

Vegan. Does not eat meat, fish, dairy products, eggs, or any
other animal product, sometimes called "strict vegetarians".
Lacto-vegetarian. Eats dairy products but not eggs.
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Ovo-vegetarian. Eats eggs but not dairy products.

Lacto-ovo-vegetarian. Eats both dairy products and eggs.

This is the most common type of vegetarian diet.

Macrobiotic. A diet followed for spiritual and philosophical

reasons. Aims to maintain a balance between foods seen as
ying (positive) or yang (negative). The diet progresses through
ten levels, becoming increasingly restrictive. Not all levels are
vegetarian, though each level gradually eliminates animal
products. The highest levels eliminate fruit and vegetables,
eventually reaching the level of a brown rice diet.

Awful news...:
Many foods contain ingredients derived from the slaughter of
animals. Gelatin is made from animal ligaments, tendons, bones etc.
which have been boiled in water. It is often found in confectionery,
ice cream, and other dairy products. Animal fats refer to carcass fats
and may be present in a wide range of foods, including biscuits,
cakes, and margarines. Suet and lard are types of animal fats.
Certain food additives (E numbers) may be derived from animal
sources.
Cheese is generally made with rennet extracted from the stomach
lining of slaughtered calves. Vegetarian cheese is made with rennet
from a microbial source.
The Vegetarian Society has a separate Information Sheet, Stumbling
Blocks, listing ingredients which may be unsuitable for vegetarians.

Vegetarian Foods:
A well balanced vegetarian diet (with lots of fruits and raw
vegetables) can provide most of the nutrients your body needs and
there is much scientific evidence to indicate vegetarians may be
healthier than meat-eaters. A vegetarian diet is more healthy than
animal diet because it is typically low in saturated and total fat, high
in dietary fiber and complex carbohydrate, and high in protective
minerals, enzymes and vitamins present in fresh raw fruit and
vegetables(of course)
However, vegetarians eat cooked food with ALL the enzymes
destroyed (yes 100%), it is dead food indeed and has no life force
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insidesometimes vegetarians feel lethargic without energy

cooked food creates addiction similar to the effects of drugs and it is
based on well developed agriculture which is the MAJOR cause for
the destruction of the biodiversity of life in the fields and mountains
and is destroying little by little our ecosystems and all the life
supporting mechanisms of our planet

Vegetarian food groups are:

Cereals/grains - wheat (bread & pasta), oats, maize, barley,
rye, rice, etc. Potatoes are a useful cereal alternative.

Pulses - kidney beans, baked beans, chick peas, lentils, etc.

Nuts & Seeds - almonds, walnuts, hazelnuts, sesame seeds,

sunflower seeds, etc.

Fruit & vegetables.

Dairy products or Soya products - tofu, tempeh, soya protein

etc.

Vegetable oils and fats - margarine or butter.

Reasons for Becoming Vegetarian:

Most people become vegetarian because they believe it is wrong
to slaughter animals for food and because they are opposed to
the cruelty and suffering inflicted upon the billions of animals
reared for food. See the Information on Farm Animals in vegetarian
web sites for further details.
The effect of meat production on the environment, such as the
destruction of vast areas of rainforest for cattle ranching, is another
reason commonly cited for becoming vegetarian (however
vegetarian are not aware that agriculture does the same destruction
too, the only good food is really FRUIT). Others may become
vegetarian because of the links between meat production and
poverty and famine in developing countries.
The health advantages of a vegetarian diet are another
commonly cited reason to become vegetarian, particularly among
adults. A dislike of the taste of meat and religious reasons may
also be a factor.
Page 22 of 174

For further details see the vegetarian web sites and vegetarian
books.

Trustworthy conclusions...:
Nourish yourself with the BEST and MOST POWERFUL food eat
FRUIT!
Develop a superior intellect, emotions, spirit and healthy bodyeat
FRUIT!
Live your life in harmony with all living creatures and life forms eat
FRUIT!
Promote the development of ecosystems and wildlifeeat FRUIT!
Promote the development of forests, clean air, clean water and
raineat FRUIT!
Protect the Oceans, sea life, endangered species and the diversity of
lifeeat FRUIT!
Life is perfect the way it is createdhappiness is FREEfruit
nutrition is about living in harmony with yourself and the community
of all life forms in this intelligent and beautiful planetonly fruit
nutrition is HARMONY and FREEDOMthis is the truth!

The Dries Diet System

The Dries cancer diet is based largely upon the consumption of raw
fruits, mostly tropical fruit such as pineapple and mango, as well as
certain raw vegetables, seeds and condiments such as yoghurt,
buttermilk and some oils. The basis of the selection of these foods is their
bio-energetic value measured in bio photons, which apparently have an
effect upon resistance to cancer.
The author defends in his book that the diet is based mainly on bio-energy
for studies have been made where it is possible to prove the presence of bio
photons or units of light in vegetable organisms. It was also proved
that those bio photons are stored in DNA.

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According to Jan Dries the quality of a foodstuff is mainly determined

by the amount of bio photons it contains. Bio photons are units of
light that are found in living organisms, as opposed to photons, which
may be found elsewhere.
He says that upgrading and chemical cultivation of foodstuffs are
true dangers to bio photons as are processing, conserving and
storing of foodstuffs.
He also believes that humans and other animals are not calorie eaters but
absorbers of light.
He explains that a part of the solar energy that plants absorb and that is
not used for photosynthesis is stored in the DNA. When we eat plants
that absorbed solar energy it ends up in our bodies, where it helps the
entire organism function in a way we cannot yet explain.
Jan says that the quality of a foodstuff depends on its ability to store
and retain light energy. Not only the nutritional value but also the
healing power of a foodstuff depends on the amount of light energy
that is retained in the plant.
He believes that the human is a kind of light absorber and that light
makes our cells function, but the human is also tied to matter. Energy is
converted to matter.
The energy that is taken in by the organism is used for energetic recovery.
Jan defends that the human cells function on light energy,
information is passed and assignments are carried out at a speed of light.
The role of light in the composition of foodstuffs
Jan Dries explains in his book that a close look at a plant will reveal an
antenna structure; plants are structured in a way that they are
capable of absorbing as much light as possible. Plants grow in the
direction of the light. Sunny leaves are completely different from
shadow leaves; the shadow leaves are thinner and less mature.

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He says that in flowers or blossoms, the antenna structure is even more

obvious. Flowers and blossoms are tiny biological radars, the colours are also
fascinating, but the delicate structure of the stamens and pistils is incredible.
Jan believes that even more than leaves, flowers are light absorbers and light
means energy.
After pollination, the beautiful flowers wither, but the enormous amount of
light energy that has been gathered passes to the fruit.
In Jans opinion tropical fruits have a high bio-energetic value and
that is the reason why tropical fruits are so important in the Dries
diet.
He says that cactus fruits and bilberries grow in the wild. Pineapples,
raspberries and cherries can hardly be improved.
In this diet the fruits that belong to the first group are quite natural fruits.
Apples, oranges, pears and plums, have been improved that is why they
belong to the other groups.
According to the author The Dries diet is based on the following
reasoning: if we want to give cancer patients a better chance of recovery,
the best foodstuffs available must be used. That is why it is advised not
to use agricultural products during the recovery process. The best
food is the living food that has not undergone any treatment.
The composition of the Dries Diet
The diet is divided into seven groups, according to their biological energetic
value. The first group consists of the foodstuffs that according to Jan have a
very high bio-energetic value. These foodstuffs are essential in this diet in
order to obtain good results. Groups II and III consist of foodstuffs that are of
considerable importance. The IV, V, VI and VII are considered
complementary. The fruits of the last groups were included by Jan because
he believes they give the diet variety and make it a lot more attractive. He
advises to use only the foodstuffs of the diet. The foodstuffs are divided into
seven groups and classified as fruits, nuts/seeds, vegetables and other
sources.

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Jan considers fruit as the most important part of this diet but also
by eating everything raw cleans the entire organism. He says that
cooked food, even a small amount disrupts the important cleansing process
and that the cleaner the food, the more bio-energy is stored. In his opinion
cooked food is characterized by disrupted bio-energy; this means that the
body has to repair that bio-energy to make it useful. That implies an
enormous loss of the energy that is needed in the recovery process.
Group I
Pineapple, Cactus fruit, Avocado, Raspberry, Honeydew melon, Pollen, Comb
honey
Group II
Bilberry, Kiwi, Cherry, Persimmon, Apricot, Melon, Mango, Papaya, Almonds,
Chervil, Mushrooms, Honey
Group III
Feijoa, Red and blackcurrant, Strawberry, Lychee, Passion fruit, Red and
green grapes, Medlar, Peach, Sunflower seeds, Pumpkin seeds, Wheat germ,
Germinated wheat, Sprouts, Liquid brewers yeast, Panaktiv Dr Metz
Group IV
Banana, Gooseberries, Green melon, Brazil nut, Coconut, Vegetables, Dairy
products
Group V
Oranges, mandarins, apples, pears, plums and grapefruit. (These fruits are
considered as supplements.)
Group VI
This group consists of popular vegetables that are used as supplements.
Group VII

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This group gathers several foodstuffs that are used for preparing a meal.
Avocados, nuts and seeds are the best suppliers of fat, because they contain
fat in an organic structure.
Jan Dries studied biological medicine at the Heipraktikersschule in Solingen
in Germany (1977), and specialized himself in nutritional therapy in
association with the Avicenna Health Centre in Genk. Since then he has met
and worked with thousands of people in search of a better diet.
Jan Dries has been the chairman of the Executive Board of the European
Academy of Complementary Medicine in Antwerp and Ghent (Belgium) and
Utrecht and Maastricht (Holland).
He is also chairman of the Vegetarian Society and the New Life Society, and
founder of the Association of Naturopaths; and he holds distinguished offices
in a number of other associations.
He has published several books and many pamphlets on the subject of
health with remarkable reputation. In addition to his work on nutrition, he
has also made important contributions to disciplines as bio-energy, herbal
and natural medicine, relaxation therapy and reflexology.
He has treated many cancer patients with his Dries Cancer Diet, a
method that has gained him international renown.

Fruit Groups
Citrus
Grapefruits

Acid Fruits
Pineapples
Pomegranates
Strawberries
Kiwi fruit

Limes
Sour apples

Subacid fruits
Sweet apples Sweet peaches
Papayas
Apricots
Sweet cherries
Pears
Subacid grapes
Mangos
Sweet plums
Cherimoyas
Fresh figs
Blueberries
Raspberries
Blackberries

Sweet fruits
Page 27 of 174

Muscat
All sweet grapesPersimmons
grapes
Thompson grapes All dried fruits
Bananas

Pecans
Brazil nuts
Indian nuts
Cashew nuts

Nuts
Almonds
Macadamias
Black walnuts
Pistachios
Hickory nuts
Walnuts

Pignolias
Hazelnuts
Beechnuts

Seeds
Sunflower seeds Sesame seedsSquash seeds Pumpkin seeds

Dates
Figs

Apricots
Apples

Dried Fruits
Raisins
Cherries

Prunes
Bananas

Oily fruits
Avocados

Olives

Fruit ONLY! Cure for one thousand

illnesses...
FRUITS AND THEIR PROPERTIES
PINEAPPLE

Like melons, pineapples have no built-in reserves of starch that convert

to sugar- the starch is stored in the stem of the plant rather than in the
fruit itself. Just before the fruit ripens completely, the starch converts
to sugar and enters the fruit;

Page 28 of 174

A large pineapple will have a greater proportion of edible flesh to rind

and core, but small and medium- sized pineapples can still be
delicious;

The fruit should be firm and plump, as well as heavy for its size, with
fresh looking green leaves;

A good pineapple should be fragrant, but if the fruit is cold, the aroma
may not be apparent;

The pineapple is considered to be a protective fruit;

Nutritional Value

The pineapple is the most essential foodstuff in The Dries Cancer

Diet;
This fruit has great nutritive value;

It contains carbohydrates, proteins, fats and water. It also has

calcium, phosphorous, iron, magnesium, potassium and
sodium, chlorine, sulphur and manganese;

Pineapples are an excellent source of vitamin C and have vitamin

A, B1 and B2;

Health Benefits

Lessens time and degree of inflammation;

Pineapple enzymes have been used with success to treat rheumatoid
arthritis and to speed tissue repair as a result of injuries, diabetic
ulcers and general surgery;

Bromelain enzymes are present in raw pineapple or freshly squeezed

juice;

Pineapple enzymes act specifically to break down protein, helping to

ease digestion;

Reduces blood clotting and helps remove plaque from arterial walls.
Studies suggest that pineapple enzymes may improve circulation in
those with narrowed arteries, such as angina sufferers;

Used to help cure bronchitis, throat infections; it has a laxative effect,

helps to clear digestive inflammation and intestinal fevers;

It is efficient in the treatment of arterioscleroses and anaemia;

Pineapple is an excellent cerebral toner; it combats loss of memory,

sadness and melancholy;
Page 29 of 174

AVOCADO

A smooth, buttery texture and a mild, nutty flavour are the hallmarks
of the avocado, a tropical fruit with a unique flavour that can be used
in many different ways;
On the outside it looks like a leathery pear that is sometimes called an
alligator pear or a butter pear;

Nutritional Value

The third most important food in The Dries Cancer Diet;

Is high in vitamin E. It is also high in monounsaturated fat and calories;

It is one of the most nourishing fruits;

It has almost all vitamins, including vitamin C;

The avocado contains fourteen minerals, all regulate body functions

and stimulate growth;

Its fatty substances have a good effect on the organism while

animals fats have a harmful effect;

Health benefits

Avocado nourishes all the organism and helps cure several ailments;
Helps to combat harms done by eating meat, digestive problems,
rheumatism, kidney, liver and skin infections;

They aid in red blood regeneration and prevent anemia;

FIGS

Figs are noticed for their sweetness and soft texture they consist of a
pliable skin enclosing a sweet, even softer, fleshly interior filled with
edible seeds;
Figs have the shortest life span of any fruit in the market. Once
they are harvested, they last about only a week. As a consequence,
about 90 percent of the worlds fig harvest is dried;

Nutritional Value

The mineral content of figs closely resembles that of human milk;

Figs are rich in both vitamins A, B1, B2 and calcium, iron,
phosphorus, manganese, sodium, potassium and chlorine;
Page 30 of 174

Due to its high content in glucose, the most assimilative of all sugars
the fig is nutritive;

Figs are high in vitamin B, that is essential in the intestine

regulation, the fig has a similar function in our bodies as cereals do;

They contain mucin and pectin;

Black figs are high in potassium;

Dried figs, offer a surprisingly dense nutritional package;

Dried figs are rich in fibre, potassium, calcium, magnesium and

iron, and are useful as a more nourishing substitute for sugar in
cooking;

Health Benefits

The fig is oxidant, laxative, diuretic, digestible and a blood

cleanser;
It is excellent for the liver;

Great producers of energy;

MANGOES

Mangoes are round, oval, or kidney-shaped, and are about the size of a
small melon or large avocado. They have a smooth skin and orange
yellow flesh;
When ripe, the flesh is soft and exceptionally juicy, to the point where
eating a mango can be a fairly messy business, the taste, however, is
matchless;
Most mangoes start off green and develop patches of gold, yellow, or
red as they ripen;

Nutritional Value

Mangoes are rich in vitamins A and C;

Their content in vitamin C varies according to the type of mango;

They are a useful source of vitamin E and iron;

Ripe mangoes are rich in beta-carotene;

Mangoes have excellent nutritive qualities;

Health benefits
Page 31 of 174

Mangoes are depurative and diuretic;

Are good to combat stomach acidity;

GRAPES

Most commercial grapes grow on woody vines that are not raised from
seeds, but are propagated from cuttings or grafted onto existing
rootstocks;
The vine plants must be staked or trellised as they grow, to support the
heavy bunches of fruit;

There are four classes of grapes: wine grapes, table grapes, raisin
grapes, and sweet juice grapes.

Grapes do not mix well with other fruits so they should be eaten alone;

Nutritional Value

They are incredibly rich in vitamins A, C and P (bioflavonoids) and

trace elements such as germanium and selenium;
High in water and magnesium content;

Dark grapes are high in iron;

Raisins and sultanas are a concentrated source of calories, sugar

and nutrients;

Health Benefits

Grapes are considered one of the most medicinal fruits;

They are used in several cures having excellent results;

Grapes are one of the most efficient and reliable therapies that have
an impressive track record for tumour reduction;

Grapes will purify the blood, invigorate the immune system, and
put flesh and weight back onto bodies that have become severely
wasted and weakened by cancer;

Sugar from grapes is easily digested and assimilated by the blood

without tiring the digestive organ;

Grapes tonic, mineralise and renovate the tissues;

Grapes promote the action of the bowel, clean the liver and aid
kidney function;

Page 32 of 174

Due to their high water content they add to the fluids and help
eliminate hardened deposits that may have settled in any part of
the body;

They are very soothing to the nervous system;

They are good blood builders due to their high content of iron;

PAPAYA

Called also a tree melon because of its resemblance to a melon, this

fruit grows on a giant herbaceous plant and not a tree;
The cultivated papaya is a melon like fruit with yellow-orange flesh
enclosed in skin that ranges in colour from green to orange to rose;

At the papayas centre is an oblong cavity containing dozens of small

black seeds. It can be round, pear-shaped, or long like a banana;

The papaya is sometimes referred to as pawpaw, but this is not

correct, as the pawpaw is a separate fruit that belongs to an unrelated
botanical family;

Nutritional Value

It is a valuable and delicious fruit;

Papayas are rich in several vitamins A, B, C, and D;

Rich in calcium, phosphorous and iron;

Excellent to eat in the morning for they have nutritional value that
satisfies the bodys needs in the morning;

Excellent food for children because it is important for their growth;

The papaya is high in digestive properties and has a direct tonic effect
on the stomach;

Health benefits

Papayas clean the digestive organ;

Papayas are diuretic, laxative and refreshing;

Helps to maintain the acid alkaline balance of the body;

Used in the treatment of stomach ulcers and fevers;

PASSION FRUIT
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An egg-shaped tropical fruit that is also called a purple granadilla, the

passion fruit has a wrinkled purple brown rind enclosing flesh covered
seeds;
The seeds are edible, so the orange pulp can be eaten straight from
the shell. Its pulp is very good and highly aromatic it is used for juicing;

Nutritional Value

Rich in vitamin C and a good source of vitamin A, iron and

potassium;
If eaten with the seeds, it is an excellent source of dietary fiber;

Health Benefits

Passion fruit has somniferous properties, taken before going to bed

they help relax and sleep during the night;
They have febrifugal and soporific properties;

BANANA

Bananas have a peel that comes off easily and neatly;

A ripe banana is firm, with a plump texture, strong peel, and no trace
of green on the skin;

A skin that is flecked with brown means the fruit is good. They ripen
best after they have been picked;

They can be easily digested by everyone;

Nutritional Value

Good source of potassium, whether ripe or less ripe;

Very ripe bananas are high in sugars;

Sugars in the banana are readily assimilated and they contain many
vitamins and minerals;

Rich in starch and soluble fibre;

They are excellent four young children and infants;

Bananas are good in reducing diets because they satisfy the appetite
and are low in fat;

Health Benefits

Potassium can help avoid and regulate high blood pressure;

Page 34 of 174

Good for energetic activity. The starch in less ripe bananas resists
digestion and, along with the fruits soluble fibre, provides a gentler,
longer-lasting energy rise than most sweet foods, which is good for
stamina;

Very ripe bananas are high in sugars that are readily assimilated;

They benefit muscular system and can improve stamina;

Less ripe bananas counter constipation, ripe sugary bananas help

relieve diarrhoea;

Ripe bananas may raise mood and help sleep. Carbohydrates eaten
with little protein are known to have a soothing effect by
stimulating serotonin, a substance that raises mood;

Ripe bananas eaten on their own supply all the ingredients for this
reaction: quickly absorbable carbohydrate, serotonin, its
precursor tryptophan and vitamin B6;

Bananas are an excellent food to treat anaemia;

Bananas feed the natural acidophilus bacteria of the bowel;

PEACHES

Peaches are round and smooth with juicy and sweet flesh that ranges
from white to intensely yellow;
Fine quality peaches are firm and free from blemishes. They have a
fresh appearance. If peaches are picked green or immature they will
not ripen satisfactorily;
Peaches do not gain sugar after they are picked for they do not have a
reserve of starch.

Nutritional Value

Provide a good amount of vitamin C and A;

High sugar content;

Health Benefits

Peaches are diuretic, depurative and detoxifying so they are wonderful

to eat on a weight - loss program;
The body assimilates peaches very easily;
Indicated to help lung debility, liver infections, cancer ulcers, herpes
rheumatic pain, arterial hypertension and anaemia;
Page 35 of 174

APRICOT

Fresh apricots, which are among the first fruits of summer, are notable
for their fragrance, delicate flavour and velvety surface.

Nutritional Value

Exceptionally high in beta-carotene. Dark orange fresh apricots are

one of the top fruits for beta-carotene;
Rich in soluble fibre;

Dried apricots are rich in potassium;

Health Benefits

Foods high in beta-carotene are linked to a lower risk of heart

disease, stroke, cataracts and some forms of cancer;
An intake of potassium helps avoid and regulate high blood pressure;

Steadies blood sugar levels and helps constipation. Studies have

shown that a high intake of soluble fibre steadies blood sugar and
energy levels by slowing digestion. It can also help to lower
cholesterol level;

Dried apricots in particular help prevent and treat constipation;

Helps prevent iron deficiency. A low intake of iron is a common cause

of resistance and stamina;

LEMONS

Lemons have skin of an oily, fine texture and are heavy for their size;
They are firm but not hard to the touch;

The bulk of lemons are either Eurekas or Lisbons;

A short neck at the stem end distinguishes Eureka lemons; Lisbons

have no distinct neck, but the blossom end tapers to a pointed nipple;

Eurekas may have a few seeds and a somewhat pitted skin, while
Lisbons are commonly seedless, with smoother skin. Both types have
medium thick skins and are abundantly juicy.

Nutritional Value

Rich in alkaline elements;

Lemons are very rich in acid citric and vitamin C;
Page 36 of 174

They contain phosphorus, magnesium, potassium, sodium and

calcium;

They are very refreshing and make a wonderful drink in the Summer
and a marvellous tea in the winter;

Health Benefits

They are antiseptic, natural and secure against stomach and

intestine fermentations;
Lemons are one of the most highly alkalinizing foods;

They destroy all microbes and create germ invulnerability;

Lemons are usually used in fevers and flues as well as in cleansing

processes of the body;

They are very good in retaining calcium in the body;

Lemons are wonderful for throat trouble and catarrh;

GRAPEFRUIT

Grapefruit is a subtropical acid fruit, probably developed from a cross

between an orange and a shaddock, a citrus fruit with thick skin,
many seeds, almost no juice, and a very sour taste;
Grapefruit often has a reddish brown colour over the normal yellow.
This citrus fruit combines tanginess and sweetness;

Nutritional Value

Fresh grapefruit is low in calories and is a good source of flavonoids,

water-soluble fibers, potassium, vitamin C and folic acid;
Grapefruit is very rich in citric acid and their salts;

Health Benefits

Grapefruit, like other citrus fruits, has been shown to exert some
anticancer effects;
Grapefruit pectin has been found to possess cholesterol-lowering
action similar to that of other fruit pectins;

Normalizes hematocrit levels (refers to percentage of red blood

cells per volume of blood);

When taken before bedtime, grapefruit is conductive to a sound sleep;

Helps prevent constipation and stone formation;

Page 37 of 174

Excellent aid in reducing fevers from colds and flu;

Good for any hardening of the body tissue, such as of the liver and
arteries

MELONS

Melons are members of the Cucurbitaceae, or gourd family, they grow

on vines;
Except for watermelons, all melons resemble winter squashes in
structure- they have a thick flesh with a central seed-filled cavity;
Melons do not combine with other foods and should be eaten alone;

Nutritional Value

Melons are a good source of potassium, vitamin A, B, and C;

The orange flesh varieties have exceptional amounts of beta-carotene;

Melons are very high in silicone especially when eaten right down to
the rind;

Health Benefits

Ripe melons are refreshing, alkalising, mineralising, oxidant and

diuretic;
They have an anti-clotting action on the blood;
Melons are an excellent supply of distilled water that contains the
finest mineral elements;

ORANGE

Orange trees (and orange hybrids such as tangerines and tangelos) are
semitropical evergreens;
Oranges are firm, heavy for their size, and evenly shaped. The skin is
smooth. Thin skinned oranges are juicier than thick skinned specimens,
and small to medium sized fruits are sweeter than the larger ones

Nutritional Value

Oranges combine vitamin C and flavanoids;

They provide pectin;

High in sodium when completely matured in the sunshine;

Oranges are one of the best sources of water - soluble vitamin C;

Page 38 of 174

Health Benefit

Helps the bodys defences. Vitamin C is vital for resistance to

infection, both as an oxidant and in its role in improving iron
absorption. Oranges combine Vitamin C with flavonoids, such as
hesperidins, which seem to strengthen the vitamins antioxidant
powers;
Anti-cancer potential In several studies, people who eat more
oranges and other citrus fruit have lower rates of some cancers,
especially of the stomach. The fruit may block the possible
transformation of nitrates and nitrites in foods, especially smoked, into
nitosamines associated with stomach cancer;

Pectin helps lower cholesterol. Oranges provide pectin, a form of

soluble fibre that helps reduce blood cholesterol, especially bad LDL
type cholesterol;

Can improve small blood vessels strength. Flavonoids and vitamin

C in oranges help maintain cell wall strength, aiding capillary
circulation;

Excellent for treating over-acid body conditions, constipation or a

sluggish intestinal tract;

PRUNES

Prunes are dried plums, but just not any plums: The two fruits are
identical botanically;
Compared to plums that are marketed fresh, the varieties that make
satisfactory prunes generally have firmer flesh, more sugar, and a
higher acid content traits that make it possible for the fruits to be
dried with their pits intact without fermenting;
The transition from plum to prune is a carefully controlled process. The
plums are allowed to mature on the tree until they are fully ripe and
have developed their maximum sweetness. Then they are
mechanically harvested and dried for 15 to 24 hours under closely
monitored conditions of temperature and humidity;

Nutritional Value

Rich in magnesium, sodium, phosphorous and potassium;

Provide a useful amount of fibre and iron;

Health Benefits

Prunes have an excellent laxative effect;

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They clean and unclog the liver, the digestive system and helps to
overcome infections and intestinal fevers;

Due to its high content in phosphorous the prune has excellent

results in cerebral debility;

TANGERINE

Tangerines are flat at the ends and have deep orange, loose fitting,
pebbly skin;

Nutritional Value

High content in phosphorous, calcium and vitamin C;

Rich in magnesium and vitamins;

Health Benefits

Due to its high content in phosphorus and calcium the tangerine

benefits the development of the skeleton;
With its magnesium it tonics the articulations, muscles, benefits
the intestines and the nervous system;
Their vitamins content is advised against infections;

TOMATO

Although botanically a fruit-specifically, a berry- the tomato is prepared

and served as a vegetable;
Equal to oranges, both in vitamins and in alkaline elements and are the
finest of foods;

Nutritional Value

Tomatoes are high in vitamin value and have significant levels of

antioxidants;
They have a small amount of beta-carotene;

Health Benefits

People who eat more of foods rich in these antioxidants have been
shown to have lower levels of several forms of cancer, as well as of
heart disease, stroke and cataracts;
May contain other protective substances. Tomatoes are a good source
of the flavonoid substance quercetin, plus a large amount of a
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carotene called lycopene. Both are being investigated for their

potential protective effects;

Helps remove toxins, especially uric acid;

WATERMELON

Watermelons bears more resemblance to a cucumber, with its seeds

dispersed in a radical pattern throughout its flesh;
There are more than fifty varieties of watermelon. Most watermelons
have familiar red flesh, but there are orange and yellow- fleshed
varieties. There are also seedless varieties;

Watermelons are about 92 percent water and 8 percent sugar;

It is extraordinarily refreshing and must be eaten ripe and fresh;

Nutritional Value

Watermelons are valuable for their minerals, vitamins, sugars and

pure water;
They Provide a useful amount of fibre and iron;

Health Benefits

The water content helps to clean the kidneys from uric acid;

STRAWBERRY

Strawberries are known as a false fruit because it grows from the

base and not from the ovary of the flower, therefore it is not a true
berry;

Nutritional Value

One of the richest sources of vitamin C as well as fiber;

High content of sodium and easy assimilative iron;

Health Benefits

They are a traditional diuretic and have an excellent effect on the

kidneys;
Also used to relieve rheumatism or gout;
Strawberries have an alkaline reaction in the body due to their high
sodium content;
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APPLE

A member of the rose family, the apple has a compartmented core and
is classified as a pome fruit;

Nutritional Value

The apple may not be the nutritional standout of the fruit bowl, but if
an apple is eaten, it will provide you with respectable amounts of
soluble and insoluble fiber, some vitamin C and beta-carotene (if
you eat the peal), and potassium and boron;
The fruit is fibrous, juicy and non-sticky, making it a good toothcleaner
and a gum stimulator.
Apples contain pectin and are an alkaline food;

Health Benefits

Can reduce blood cholesterol levels, especially bad LDL type

cholesterol. Pectin, a soluble fibre in apples, is thought to play a key
part in this;
Counters constipation and diarrhoea. The specific combination of
fibre types and fruit acid in apples is probably responsible for their
well-known ability to prevent and treat constipation. The liquid- gelling
pectin and the natural antiviral properties in apples explain their
traditional use for diarrhoea;

Traditionally used for arthritis, rheumatism and gout. The apples

benefits for digestion and the disposal of unwanted substances
from the body support its reputation for helping joint problems. This
may be due to a combination of actions: fruit acids that improve
digestion, the antioxidant effect of the flavonoid quercetin and pectins
ability to increase elimination.

May improve defences against illness;

OLIVES
Nutritional Value

Due to fat content olives are highly energetic, especially when ripe,
they should be used in the winter;
Olives are easy to digest if well chewed;

Black olives are better than green olives;

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Health Benefits

They are recommended for tuberculosis and other chest infections

as well as asthma.

NUTS AND THEIR PROPERTIES

The protein and fat contained in many nuts and a few seeds provide a
great amount of physiological fuel value to the body;
Walnuts, pine nuts, pistachios, almonds and peanuts are very rich in
arginine (produces significant reductions in serum cholesterol;

Arginine inhibits fat absorption;

The inclusion of argimine-rich nuts and seeds in the diet frequently

helps to prevent coronary heart disease;

Nuts are also rich in tryptophan and tyrosine, two important amino
acids for the brain;

These affect neurotransmitters or chemicals within the brain;

Tryptophan stimulates serotonin, the neurotransmitter that causes a

sense of relaxation;

Nuts are rich in selenium, strontium, boron and molybdenum;

Selenium is a potent oxidant, it helps protect the immune system

from damage caused by free radicals;

Selenium is also vital for proper function of the pancreas and

keeping muscle tissue elastic;

Strontium is vital to the production of immune system macrophages,

which move about the body like garbage collectors, consuming foreign
debris and harmful bacteria that may injure the system in several
ways;

Strontium is also a key component in intracellular functions, its

presence in the body keeps cells from mutating due to environmental
(chemical) or social (stress) considerations;

Strontium is also involved in the bonding of calcium with

magnesium, phosphorus, potassium and sodium to form strong
bones;

Boron is essential for calcium uptake and healthy bones and teeth;

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Molybdenum is needed in extremely small amounts for nitrogen

metabolism;

Stimulates normal cell activity and is part of the enzyme system of

xanthine oxidase;

Molybdenum concentrates primarily in the liver, bones, and kidneys;

Low intakes have been frequently associated with male sexual

impotence, higher incidents of cancer, and frequent mouth and
gum diseases in both sexes;

ALMOND
Nutritional value

High in fat which is mainly monosaturated;

Rich source of vitamin E;

Almonds are one of the richest non-animal sources of calcium;

Health Benefits

Helps reduce blood cholesterol - although almonds are high in fat, it

is mainly monounsaturated;
Vitamin E has recently emerged as very protective against death from
heart disease when eaten in much higher amounts than the daily adult
allowance of 10mg;

They are very nutritive, rich in fat and proteins. Their proteins have
a high biological value and they are excellent substitute for
meat;

Almonds are energetic and therefore advised to hard and intellectual

workers and students;

Many doctors prescribe almonds to their cancer patients;

BRAZIL NUT
Nutritional Value

This tropical nut contains exceptionally high levels of selenium;

The protein of this nut is of high biological value and recognised
has complete proteins;

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Complete proteins are the ones that have all the essential amino
acids which are indispensable to life maintenance and growth;

The index of growth resulting from the use of the brazil nut is equal to
the use of milk;

Rich in healthy fats it is essential for students and hard workers;

Health Benefits

Fattening food for Cancer, AIDS and other flesh-wasting

diseases;
Has anticancer properties due to its exceptionally high levels of
selenium;
Very important to help cure anaemia, malnourished people and
tuberculoses;

CASHEW NUT
Nutritional Value

Cashew Nuts have a high vitamin C content as well as iron, zinc,

magnesium, selenium and vitamin B1;
They also contain about 50% fat, mainly monounsaturated, so enjoy
them in small amounts;

Health Benefits

Cashew nuts have antiseptic and cicatrising properties;

They are excellent for toothache and gums;

CHESTNUT
Nutritional Value

Chestnuts are energetic and many people eat them in order to

perform hard work;

Health benefits

They are a good food for the liver and kidneys;

Chestnuts should be eaten with a juicy fruit to serve as a laxative
because the cashew nut is astringent;

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The water chestnut is excellent for intestinal discomforts due to

inadequate chewing of each mouthful consumed, eating in hurry and
bad food combinations;

COCONUT

A quality coconut is heavy for its size. When shaken, the liquid inside
will slosh around. A nut without liquid indicates spoilage as well as
mouldy or wet eyes.
The water of the coconut is not the milk. The coconut is an
essential food in "The Dries Cancer Diet"

Nutritional Value

Rich in potassium, sodium and selenium;

It is an excellent and complete food when taken in its natural form;

Its a good substitute for egg, cheese and milk even better than all
of them;

Coconut milk compares to human mother's milk in its chemical

balance;

Health benefits

It is well tolerated by diabetics;

Coconut is also good to develop the thorax and has a terrific effect
on the nerves;

Coconut is good for arterioscleroses problems;

Plays an important part in

polyunsaturated fatty acids;

Prevents the development of free radicals;

the

metabolic

process

of

HAZELNUTS
Nutritional Value

Contain about as much vitamin E as almonds. And are high in

vitamins B1 and B6;
They are also high in fat so they should also be enjoyed in small
amounts;
Hazelnut oil is delicious and suitable for use in cold dishes and for low
temperature cooking;
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PEANUTS
Nutritional Value

Contain about 26 percent protein-higher than dairy products,

eggs, fish and many cuts of meat;
They have many of the essential B-complex vitamins including
thiamine, riboflavin, and niacin as well as appreciable amounts of
calcium, phosphorus, potassium, iron and magnesium including
a balanced share of calories, but no cholesterol;

Health Benefits

Peanut leaves are used to cure insomnia, haemorrhages,

hypertension and elevated cholesterol levels;

PINE NUTS
Nutritional Value

Provide more a good amount of vitamin E, as well as a high level of

iron magnesium, manganese, zinc and vitamin B1;

PISTACHIO NUT
Nutritional Value

Pistachios are rich in potassium, phosphorous, and magnesium

salts;
High lipid (fat) and protein contents;

Health benefits

The three elements above combined are an effective treatment for

controlling hypertension;
All nuts and seeds are fantastic for energy needs due to their high
lipid and protein contents. But pistachios give energy in an unusual
way;
Glumatic acid forms an interesting partnership with gammaaminobutyric acid (GABA and glumatine (GAM) in making the
reactions of the brain run more smoothly;

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G.A is a stimulant neurotransmitter; GABA is calming to the brain;

and GAM is difficult to classify simply because it performs many
different functions related to brain metabolism;

But the nonessential amino acid GA has the highest concentration of

all the amino acids in the brain. It helps in the production of mental
energy more than anything else;

WALNUT
Nutritional Value

Rich in Omega-3 fatty acids;

High concentration of nutrients;

Good amount of ellagic acid;

Health benefits

Helps maintain heart health. Linoleic acid can reduce blood

cholesterol levels. Linoleic acid and alpha-linolenic acid, and omega
3 fatty acid, discourage blood clots;
Two large-scale diet surveys showed that people who ate walnuts had a
lower risk of coronary heart disease;

In a third walnuts lowered blood fats, including cholesterol, and

blood pressure levels;

Omega3 fatty acids have been used successfully to reduce the

severity of rheumatoid arthritis and itchy, scaly skin conditions;

Concentration source of nutrients. The high calorie concentration in

walnuts and their substantial nutrient levels, make them good for
people with small appetites, such as convalescents;

Walnuts contain a fair amount of ellagic acid. It has cancerprevention properties and it has a soothing effect on our minds
and nerves, which enable us to sleep;

SEEDS AND THEIR PROPERTIES

Seeds develop good complexion and strong bones due to several

good minerals in which they are rich;
They help to prevent sagging jowls and fatty accumulation
around the throat;
The jaws are constantly exercised by frequent seed or nut chewing;
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Excess deposits of fat stored in the muscle tissue of the face, neck, and
throat is gradually burned up by increased chemical combustion;

Seeds keep teeth free of cavities and plaque and the gums free of
inflammatory infections like periodonitis and gingivitis;

Chewing seeds often helps to massage gums areas with lesions;

LINSEED
Nutritional Value

Linseed is one of the few plant substances rich in omega-3 fatty

acids;

Health Benefits

Benefits heart health, the bodys defence systems and

inflammatory conditions;
Lignans are among the plant substances that have a weak oestrogenlike activity. They may also supplant stronger oestrogens, reducing
high blood levels of oestrogen, a risk factor for breast cancer;

As well as averting constipation, linseed encourages friendly

intestinal flora, which prevent the development or re-absorption of
toxic products of the metabolism;

Linseed contains mucilaginous fibre, which soothes the delicate

linings of the stomach and digestive tract.

PUMPKIN SEEDS
Health Benefits

Tests confirm the traditional use of pumpkin seeds for an enlarged

prostate;
In 1990, in a double blind study over 3 months, pumpkin seed extract
significantly improved symptoms such as urinary-flow time, amount
and frequency in sufferers, compared to those given a placebo;
Pumpkin seeds can reduce the formation of calcium oxalate
crystals, which can lead to bladder stones. For example, in 1987. In a
study of an area in Thailand with a high number of bladder stone
sufferers, pumpkin seeds were more effective than conventional
treatment in reducing crystals;

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Zinc is vital to the immune system, for example, to help infection

resistance and for wound healing, growth and taste.

SESAME SEEDS
Health benefits

Sesame seed is excellent for underweight and malnourished

people;
It is used in the relief for colitis, gastritis, heartburn, and
indigestion;
The sesame seed oil has an excellent result in the treatment of
complicated fracture wounds;

SUNFLOWER SEEDS
Nutritional Value

Rich natural source of vitamin E and linoleic acid;

Good source of beta-carotene and vitamins C and E;

Health Benefits

A low level of vitamin E is the most important risk factor in deaths from
heart attack. People with low vitamin E levels are nearly 3 times more
likely to develop angina. Increasing linoleic acid decreases both total
and LDL bad cholesterol, which helps avoid narrowing of the arteries.
Linoleic acid also discourages blood clotting;
Anti-cancer potential people who eat more foods rich in the
antioxidant beta carotene and vitamins C and E levels of cancer, and
are less vulnerable to cataracts as they get older;

Prevents damage caused by exercise. Exhaustive exercise increases

the concentration of free radicals in the body, which can lead to muscle
damage unless ample vitamin E is present to prevent oxidation;

Sunflower seeds have been used in the form of tea to remove mucus
accumulation and to cure prostate problems;

BERRIES AND THEIR PROPERTIES

Berries contain significant amounts of: iron, copper, manganese,

zinc, molybdenum, cobalt, nickel, chromium, fluorine,

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selenium, silicon, rubdium, aluminium, boron, bromine and

others;
Ellagic acid is a substance that reduces greatly the incidence of
cancer and it is present in berries and brazil nuts;
Ellagic acid can only be used as a preventive and not as a treatment;

BLUEBERRY
Nutritional Value

Rich in flavonoids and anthocyanosides;

Dried blueberries can be taken as they are, but it is better to take a
concentrated solution of the fruit juice and drink a wineglassful as
required;

Health Benefits

Blueberry flavonoids strengthen the blood capillaries and

improve circulation. This property may help prevent and treat
problems such as chilblains, broken veins, varicose veins and poor
circulation in diabetics;
Blueberry extract has been shown to help a range of eye problems.
Blueberry extract taken in combination with 20mg of beta-carotene a
day may improve adaptation to light and night vision;

May help the body resist illness. Blueberry anthocyanin flavonoids have
antioxidant, anti-infective and anti-inflammatory actions;

Counters urinary tract infections. Blueberries contain the same

compound that in cranberries prevents the main bacteria that cause
urinary tract infections from gaining a hold on the bladder wall;

Traditionally used to treat diarrhoea. Eating bilberries or blueberries

fresh or dried is an old remedy for diarrhoea;

Blueberries contain a significant preventive and curative antiulcer

activity, which are attributed to the group of compounds in the berries
themselves called anthocyanosides. This flavonoid is also common to
all red and blue berries such as blackberries, cherries, blueberries and
hawthorn;

The fluid extract or powder of dried blueberries has been amply

documented to benefit problems of circulatory insufficiency in
the extremities including feet and legs, hands and arms, as well as the
head area;

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In fact, the extract is well documented to reduce and even reverse

damage caused by actual blood-vessel deterioration or
inflammation;

It strengthens the entire vascular system and prevents leakage of

fluids or cells from capillaries;

Strengthens coronary arteries and helps prevent obstruction of

heart arteries by accumulation of digested fat;

Blueberry also inhibits the degradation of blood platelets;

Extract of blueberry is quite useful for the prevention and treatment of

haemorrhaging and the formation of blood clots. It prevents venous
insufficiency causing swelling of the ankles and feet-especially during
pregnancy or as people age.

Blueberries increase enzymatic activity and energy production in

the eye. Thus, it enables the eyes to receive and transmit signals
better and more rapidly

BLACKCURRANT
Nutritional Value

Blackcurrants are very high in vitamin C and also provide significant

amounts of vitamin E and carotenes;
High potassium level;

Health Benefits

People who eat more of foods rich in antioxidants have been shown to
have a lower rate of heart disease, stroke, cataracts and cancer;
Anthocyanin flavonoids counter the common bacteria that cause
food poisoning and urinary tract infections. The high pectin level
of blackcurrants can also help relieve diarrhoea, for which the fruit is
traditionally used;

Anthocyanin flavonoids are anti-inflammatory, which explains why a

blackcurrant drink helps to relieve a swollen, sore throat and may also
be linked to its traditional use for rheumatism. Blackcurrant seeds
contain 25-30% gamma-linolenic acid (GLA), a fatty acid;

Extracted from the seeds, GLA is used to treat inflammation

associated with rheumatism and skin conditions, such as eczema
and psoriasis. In theory, the amount of blackcurrants most people eat
provides too little GLA to benefit these ailments but traditional use for
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rheumatism suggests they are worth trying. Grind the seeds to help
make the GLA available to the body;

Diuretic with a high potassium level;

Diuretic often help those who suffer from high blood pressure and
rheumatism, but deplete their potassium levels. Blackcurrants
combine a diuretic effect with a high level of potassium;

CHERRY
Nutritional Value

Cherries are have a high iron and alkaline content;

Health Benefits

Cherries are excellent, for they depurate, alkalise and mineralise

our blood; They are famous for their quality to neutralise the
organism acids;
They can help gout by lowering uric and acid levels;

Gout sufferers build up excess uric acid, a natural waste product of

digestion, which forms into crystals in the joints leading to pain and
swelling;

Acid cherries have astringent properties while sweet cherries are

laxative;

Black cherries are recommended against anaemia due to their high

iron content;

CRANBERRY
Health Benefits

Helps prevent and treat urinary tract infections, particularly cystitis

in women;
The most common bacteria causing urinary tract infections,
Escherichia coli, thrives by attaching itself to the walls of the intestines
and bladder. An unidentified substance in cranberry discourages the
adhesion;
Can help the bodys defences Cranberries are anti-fungal and
antiviral (but not against the Candid albicans fungus that causes
thrush);
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May aid kidney stone sufferers- in those with kidney stones, small
amounts of cranberries may help lower urine levels of calcium,
preventing stone formation;

GOOSEBERRY
Health Benefits

Gooseberry have about them certain nutritional properties that help

to lower serum cholesterol in the circulating blood plasma by
assisting fat metabolism within the liver;

HAWTHORN BERRY
Nutritional Value

They have a high sugar- low-protein and fat content pulp;

Rich in vitamin C and bioflavonoids;

Health Benefits

These berries are active in the treatment of heart palpitations,

angina, and stroke. This action is attributed in part, on the
bioflavonoids such as rutin and hesperidin and vitamin C present
in the berries;

MULBERRY
Nutritional Value

These berries are rich vitamin A, potassium, phosphorous and

calcium;

Health Benefits

They have a strong anti-inflammatory and antiseptic action and

therefore used to clean the blood, digest and refresh;
It is advised to people with acid saturated bodies as well as
rheumatic problems, gout and arthritis;

STRAWBERRY

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Strawberries are known as a false fruit because it grows from the

base and not from the ovary of the flower, therefore it is not a true
berry;

Nutritional Value

One of the richest sources of vitamin C as well as fibre;

High content of sodium and easy assimilative iron;

Health Benefits

They are a traditional diuretic and have an excellent effect on the

kidneys;
Also used to relieve rheumatism or gout;
Strawberries have an alkaline reaction in the body due to their high
sodium content;

Exotic Fruits
ATEMOYA
The atemoya is the result of a cross between a cherimoya and a sweetsop or
sugar apple. From the outside, an atemoya looks something like an
artichoke; inside, it has a creamy coloured flesh with a flavour and texture of
a vanilla;
The fruit is tastier if served chilled;
The fruit is free of fat and sodium, and rich in potassium;
BREAD FRUIT
This fruit has a size of a melon and it weighs between 2 to 5 pounds. The
flesh is similar to a potato when unripe. As the fruit ripens it becomes slightly
softer and creamier.
It is a starchy fruit which a high carbohydrate content;
The bread fruit is also an excellent source of vitamin
CARAMBOLA
The carambola when sliced crosswise obtains the form of five pointed star
shaped sections, which makes it a ready made garnish. That is why it is
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also called the star fruit. It has a sweet tart flavour like a blend of several
fruits;
This fruit is 2 to 5 inches long;
The fruit is good when shiny and well shaped. When it is green it is unripe.
It turns into a golden colour and develops a fragrant aroma when it is ripe;
CACTUS PEAR
This fruit is also known has Indian pear, prickly pear and sabra;
The cactus pear grows in many parts of the world, it is a large egg-shaped
pinkish or yellowish-brown fruit covered with spines;
It is popular in Mexico and in the American Southwest as well as all over the
Mediterranean, In South Africa and in Israel;
CHERIMOYA
The cherimoya looks like an oversized green pinecone. It has a sweet, juicy,
creamy flesh. Its flavour is close to the flavour of other fruits, depending on
the variety, it may sometimes resemble a pineapple, papaya, banana,
mango or strawberry;
It is grown in South and Central America and the Caribbean and recently has
been cultivated in California and Florida;
This fruit is rich in vitamin C and also supplies a small amount of iron;
FEIJOA
Feijoa is an egg sized and egg shaped green fruit. It has a dense pale yellow
flesh with a tart flavour and a strong fragrance. The feijoa can be cut in half
and be eaten with a spoon;
This fruit is native from South America; it is now grown in New Zealand and
California;
GUAVA
It has a size of a lemon or lime its skin is smooth greenish-yellow. The flesh is
bright pink, (sometimes its white, yellow or red) sweet, fragrant, and meaty.
Guavas are an excellent source of vitamin C;
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KUMQUAT
These fruits are small citrus-like fruits that can be eaten with skin. They can
also be used to decorate and are tasty. They are egg shaped orange fruits
about one and a half inches long they often come with their shiny dark-green
leaves attached;
They can be found in Asian markets and their best supply is in winter;
The kumquat is an excellent source of vitamin C;
LONGAN
This fruit is related to lychees. It has a size of a grape or plum and is
sometimes called dragon eye, because after peeling its brow skin you can
find a jelly white fruit with a dark seed in the centre. The fruit can be found in
Asian markets;
Longans have very high vitamin C content;
LOQUAT
This tropical fruit is similar to an apricot. Its flesh is firm, sweet and can be
orange, yellow, or white. The loquat has a similar taste like plums or cherries;
LYCHEE
The lychee has a reddish brown shell that protects a fruit that is similar to a
large white grape, each with a single large seed.
They have a sweet, flowery fragrance and flavour. They are mostly found in
Asian markets in the summer.
Lychees are rich in vitamin C.
MONSTERA
This fruit grows like an elongated pinecone, when its ripe the hexagonal
plates on its surface split apart, exposing a creamy tart sweet fruit similar
to a banana. It has a pineapple-banana flavour. The fruit must be eaten only
when fully ripe.
PEPINO
The pepino is a member of the nightshade family. It is a heart shaped golden
fruit, marked with purple stripes or patches. They can be plum or cantaloupe
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sized. Its flesh is fragrant and yellow surrounding a central pocket of seeds,
like the melon.
SAPOTE
This fruit is a tropical fruit. The white sapote is almost a seedless orangesized fruit. It has a green to yellow skin and its flesh is white and creamy. To
enhance the flavour of this fruit you can add lemon or lime juice;
TAMARILLO
This subtropical tree tomato is related to the tomato. It looks like an
elongated plum, with a purplish-red skin; its dark orange flesh has a plumlike texture;
The tamarillo is a good source of fibre and vitamins A and C.
UGLI FRUIT
Crossing a grapefruit with an orange or tangerine breeds this fruit. It has the
size of a grapefruit but it has a loose skin like the tangerine, with pinkishorange flesh thats sweeter than grapefruit and nearly seedless. The skin is
thick and rough with a greenish-yellow to orange colour.
It is now grown in Florida, but it is original from Jamaica. It is available in the
market in the winter and early spring.

How to Select and Store Fruits

Apples
Selection
Apples should be firm to hard. They should also be well coloured, the skins
should be tight, unbroken, and unblemished, although brown freckles or
streaks are characteristic of some varieties.
Storage
Cold temperatures keep apples from ripening further after they are picked. If
left at room temperature the process is speeded. If an apple is freshly picked
or has been in months of cold storage, it must be kept cold or its flesh will
degenerate into mushiness.
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Apples can be stored in the refrigerator crisper in plastic bags. If bought in a

good condition they can be kept in the refrigerator for six weeks. They
should be checked often to remove any rotten apple that can spoil the rest of
them.

Apricots
Selection
Apricots when mature are soft to the touch and juicy. They must be eaten as
soon as possible because they spoil very easily. Apricots that still need to
ripen will do so at room temperature they should be firm, plump and have an
orange-gold colour. Hard fruits tingled with green will hardly ever ripe fully.
Even when not fully ripe, apricots should yield to gentle pressure and release
a perfumed fragrance; their skin should be smooth and velvety. Shrivelled
skin or bruisers should be avoided, although small blemishes will not change
its flavour.
Storage
If apricots are not fully ripe they can be kept in a plastic bag at room
temperature, away from heat or direct sunlight, for two to three days. If they
are ripe, they may be stored in a plastic bag, kept in the refrigerator for a
day or to at most. Apricots must not be washed until ready to eat.

Avocados
Selection
Normally avocados are available at the markets hard and unripe so they
must soften at room temperature for a few days.
A good avocado is heavy, unblemished and has an unbroken skin. It should
yield to gentle pressure. If fingers stay marked it means it is overripe.
Most avocado varieties stay green even when ripe others turn purple or
black.
Storage
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Ripe avocados will keep in the refrigerator for four to five days, but longer
storage at cold temperatures will cause discoloration of the flesh and
unpleasant changes in the flavour. Unripe avocados should not be kept in the
refrigerator, as they will never ripen properly. Unripe fruits will soften at room
temperature in three to six days; to achieve quicker ripening they can be
placed in a loosely closed paper bag with a tomato.

Bananas
Selection
Bananas should be plump, firm, and bright coloured. They must be
unblemished. Occasional brown spots on the skin are normal, but sunken,
moist looking dark areas indicate bruises on the fruit. Their stem ends and
skins must be intact: if they are split contamination may occur. Bananas
bruise easily so they must be handled with care.
Storage
Bananas should be left at room temperature, but away from heat or direct
sun for further ripening. They can also be stored in a plastic bag with an
apple. To slow down the ripening process they can be kept in the
refrigerator. The skin will turn dark but the fruit inside will remain edible.
Refrigerated bananas can be kept for two weeks. Unripe bananas should
never be refrigerated as their exposure to cold interrupts their ripening
cycle, and even if returned to room temperature will they carry on
the process.

Berries
Selection
For the best flavour, berries should be bought in season. All berries must be
plump, dry, firm, well shaped and uniformly coloured. They should not have
caps or stems, except for strawberries. The caps on strawberries should have
a fresh and green look and the fruit bright red. Blueberries should be navy
blue with a silver white bloom on their surface. Blackberries should be purple
to black and must not have any white patches. Cranberries must be red and
firm.

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Storage
Berries are one of the most perishable fruits; they can become soft, and
mushy in 24 hours. When berries are bought in boxes they must be checked
as soon as possible in order to separate overripe berries for immediate
consumption. The rest are better if spread on a plate or pan covered with
paper towels and then wrapped with plastic. They can be kept for usually no
longer than two days but storage time varies according to type.
Fresh blueberries can be kept for ten days; cranberries will manage for two
weeks, while raspberries should be used within a day.
Freezing berries is a way of having this fruit all year round. Fresh cranberries
can be frozen, unwashed, in freezing bags for a year. Raspberries and
blackberries can be washed and drained well, spread on a recipient and
freeze until solid, then transferred to a heavy plastic bag. They can be kept
for ten months or a year. The same procedure for blueberries can be followed
but they must not be washed before freezing.

Cherries
Selection
Gould cherries are large, glossy, plump and hard. Bruises or cuts must be
carefully checked. When there are spoiled cherries in a bin they quickly start
others to decay. So they must be checked carefully.
The stems should be fresh and green; cherries without stem should be
avoided as they may begin to decay when the skin breaks. Darkened stems
are a sign of either old age or poor storage conditions.
Storage
They should be loosely packed in order to avoid bruising. They should not be
washed until serving time. They can be stored in the refrigerator for about a
week, but must be checked to remove any that are bad.
Cherries can also be frozen the same way as raspberries and blackberries.

Dates
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Selection
Dates are sold fresh or dried. The difference between the two is not easy to
see as they have a similar aspect in both forms.
Both types are usually packed in cellophane plastic containers. The dates
that are commonly available in stores are fresh or partially dried, and do not
contain any preservatives.
Both fresh and dried dates should be smooth skinned, glossy and plump;
they should not be broken, cracked, and dry they are slightly wrinkled. Those
that smell sour or have crystallized sugar should be avoided.
Dried dates should not be rock hard.
Storage
They can be stored in the refrigerator in airtight plastic bags to avoid odours
from other foods, which they absorb easily. They will hang on for eight
months. Even at room temperature they can hang on for some months. Dried
dates can stay in the refrigerator for up to a year.

Figs
Selection
Good figs should be plump, unbruised, have unbroken skin and a mild
fragrance.
Sour smelling figs indicate spoilage. They should be just soft to the touch,
but not mushy.
Dried figs give in when slightly squeezed. Mouldy or sour smelling dried figs
must be avoided.
Storage
To ripen slightly under ripe figs, place them on a plate at room temperature,
away from sunlight and turn them frequently. Ripe fresh figs should be kept
in the refrigerator. As they bruise easily it is better to put them in a shallow
plate, covered with a plastic wrap. They can be stored for no longer than two
days.
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Dried figs can be stored at cool room temperature or in the refrigerator; they
must be well wrapped after opening so that they dont become too dry and
hard. They can be kept for several months. They can also be frozen, and then
thawed at room temperature.

Grapefruit
Selection
Grapefruit is only picked when fully ripe. The fruit should be round, smooth
and heavy for their size.
Glossy fruits with slightly flattened ends are preferable.
Storage
Grapefruits can be left at room temperature for a week and they are juiciest
when slightly warm rather than chilled. To keep them longer, they should be
refrigerated in the crisper; here they can be kept for six to eight weeks. It is
better to leave them at room temperature for a while before juicing or eating
them.

Grapes
Selection
Grapes are thin- skinned and easily damaged, so they should be displayed in
no more than two bunches deep and under refrigeration. They can be found
wrapped in tissue paper, enclosed in perforated plastic bags or loose.
Normally grapes are picked ripe and once they are picked they will not ripen
further.
Wrinkled, sticky or discoloured grapes should be avoided.
Storage
Grapes can be stored unwashed in the refrigerator in a plastic bag for a
week. Damaged fruit must be removed in order to avoid further spoilage.

Kiwi fruit
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Selection
The best kiwis are plump, fragrant and they yield to gentle pressure. Unripe
fruit has a hard core and a tart astringent taste.
Kiwis that are mushy with bruises or wet spots are not good.
Storage
To ripen firm kiwis, place them in room temperature, but away from heat or
direct sunlight for a few days. To accelerate the process they can be placed
in a paper bag with an apple, pear or banana. If the fruit is ripe do not place
with other fruits for it perishes quickly even if in the refrigerator. Ripe should
hang on for one to two weeks.

Lemons and limes

Selection
These fruits should be firm, glossy and bright. Lemons should be bright
yellow, not greenish, and limes dark green. Limes turn from green to yellow
when they ripen, but the immature fruit has the best taste.
Lemons can be stored at room temperature for two weeks without
refrigeration. Limes however, should be refrigerated immediately for they are
more perishable.
Both can be stored in plastic bags in the refrigerator crisper and kept up to
six weeks.

Mangoes
Selection
A ripe mango will yield to slight pressure when held between hands. The skin
can either be yellow-orange or red, which will spread in area as the fruit
ripens. Has there are several varieties and some do not change colours they
can be checked for fragrance and softness.
A completely greenish grey skin mango will not ripen properly.

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A perfect ripe mango will have an intense fragrance. Black speckles on the
skin are normal in this fruit, but if there are many it may be a signal of flesh
spoilage. A loose skin also indicates that the fruit is not good.
Storage
Under ripe mangoes can be left at room temperature for a few days to soften
and sweeten. To speed ripening they may be put into a plastic bag. Ripe
fruits can be kept in the refrigerator in plastic bags for a few days.

Melons
Selection
Melons do not ripen further once they are picked. This fruit is shaped
symmetrically round, oval or oblong. It should be free of cracks, soft spots, or
dark bruises. Ripe melons are firm, but a slight softness is a good sign.
In some melons a full fragrance is a clue to its maturity, but if they have
been chilled the fragrance will not be noticed. Others dont have any
fragrance even when ripe.
Storage
To improve the eating quality of melons they can be left at room temperature
for two to four days. This will turn the fruit softer and juicier but not sweeter
as they do not ripen any more once picked.
If during this time the fruit does not reach its ripeness peak its because it
was picked unripe and is not worth eating.
Once ripe or cut, melons should be refrigerated and used within about two
days.
They should be enclosed in plastic bags to protect other products in the
refrigerator from the ethylene gas that the melons free.
An uncut watermelon can be stored at room temperature if necessary. But in
very hot temperatures it is advisable to refrigerate it. It takes 8 to 12 hours
to chill a whole watermelon thoroughly. Cut watermelon must be tightly
wrapped in plastic and refrigerated for no more than four days.
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Nectarines
Selection
Ripe nectarines should yield to gentle pressure and have a sweet fragrance.
Brightly coloured fruits that are firm or moderately hard will ripen in two or
three days at room temperature.
Nectarines that are hard or greenish indicate that they were picked too soon
and will not ripen fully.
Shrivelled skins or mushy fruit can indicate signs of decay.
Storage
Hard nectarines can ripen at room temperature for two or three days in a
loosely closed paper bag, away from sunlight. Once the fruit gives slightly to
gentle pressure, its ready to eat.
They can be kept in the refrigerator crisper for another three to five days.

Oranges
Selection
Oranges are always picked ripe.
Oranges should be firm and heavy for their size and evenly shaped. Choose
oranges that have a smooth skin rather than deeply pitted.
Storage
Oranges can be kept in the refrigerator but they can also be stored at room
temperature. They do not need any wrapping for their skin protects them.

Papaya/Pawpaw
Selection
Papayas turn from green to yellow-orange as they ripen, so you should
choose fruits that are at least half yellow; the colour change begins at the
bottom and moves along the stem end. Papayas that are completely green
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with no signs of yellow have been picked to soon and many never ripen
properly.
Fully ripe papayas are three quarters to totally yellow or yellow orange;
they will give slightly when pressed gently, but should not be soft and mushy
at the stem end.
The skin should be smooth and unbruised. Cut papayas should smell fragrant
and sweet.
Storage
A half ripe papaya will ripen in two to four days if left at room temperature;
to ripen faster it can be stored in a paper bag with a banana. After ripe they
can be refrigerated in a plastic bag for a week, but they loose their delicate
flavour in time, so they should be used in a day or two if possible.

Passion fruit
Selection
Choose large and heavy fruit with wrinkled skin.
Storage
If the skin is not deeply wrinkled, keep the fruit at room temperature until it
is; Ripe passion fruit can be refrigerated for a few days.

Peaches
Selection
Peaches do not get any sweeter after they have been harvested, though they
will become softer and juicier.
Rock- hard fruit should be avoided, choose those that yield slightly to
pressure. Choose fruits that are mildly fragrant.
Spots on the skin are early signs of decay.
Storage
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Firm peaches can be left at room temperature for a few days to soften. They
can be placed in a paper bag to speed the process. Store ripe peaches in the
refrigerator crisper if you are not going to eat them within a day. They should
keep up to five days.

Pears
Selection
In general, pears should look relatively unblemished and well coloured, in
some varieties full colour will not develop until the fruit ripens.
Pears are always picked unripe they are usually hard and need to ripen
further.
Ripe pears will give in to gentle pressure. Fruit with dark spots should be
avoided.
Storage
Pears can be put to ripe at room temperature first, then refrigerated for no
longer than a day or to before eating them. Cold will slow down the ripening
process but will not stop it.
To speed ripening, the pears can be placed in a paper or perforated plastic
bag and turned occasionally. Never store pears either in or out of the
refrigerator in sealed plastic bags, the lack of oxygen will cause the fruit to
spoil. Check the fruit often and refrigerate them or eat them as soon as they
yield to gentle pressure.

Persimmons
Selection
Look for deeply coloured fruits, which should be reddish rather than
yellowish. Choose persimmons that are glossy, well rounded, and free of
cracks or bruises, with their leaf like sepals still green and firmly attached.
Storage
You can leave persimmons at room temperature in a paper bag along with an
apple for quick ripening.

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Ripe persimmons should be placed in a plastic bag, stored in the refrigerator,

and used as soon as possible.

Pineapples
Selection
Pineapples do not ripe at home, so it is important to choose one in prime
condition. Most of the traditional secrets in selecting this fruit are, in fact
unreliable.
The fruit should be firm and plump, as well as heavy for its size, with fresh
looking green leaves. Bruises or soft spots, especially at the base must be
avoided. A good pineapple should be fragrant, but if the fruit is cold, the
aroma may not be apparent. Pineapple with a sour or fermented smell must
never be bought.
Storage
A pineapple will get somewhat softer and juicier if it is left at room
temperature for a day or two before serving. After ripening it can be
refrigerated for three to five days no longer for the fruit can be damaged
by the cold. They can be refrigerated in a plastic bag to help conserve
its moisture content.

Plums
Selection
Plums should be plump and well coloured for their variety. If the fruit yields
to gentle pressure, it is ready to eat. They can be softened at home if they
are fairly firm but not rock hard. They will not however, increase in
sweetness. Ripe plums will be slightly soft at the stem and tip, but check for
mushy spots, or breaks in the skin.
Storage

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To soften hard plums, place several in a loosely closed paper bag and leave
them at room temperature for a day or two; when ready, transfer them to
the refrigerator. Ripe plums can be refrigerated for up to three days.

Prunes
Selection
Check if the package of prunes is tightly sealed to guarantee cleanliness and
moistness. Some prunes come vacuum- packed in cans, which keep them
extra moist.
Storage
Reseal an open package as tightly as possible or transfer the prunes to an
airtight container. Store them in a cool dry place or in the refrigerator for up
to six months.

The Science of Fruit Nutrition

Where do I get my proteins?
Proteins are made up of amino acids. Some of these amino acids are
indispensable. Proteins can be classified has complete and incomplete
based on their amino acid content. If a protein of a food supplies a sufficient
amount of the nine essential amino acids it is called complete. If a protein
contains low value of one or more of the essential amino acids it is
considered incomplete.
Essential amino acids are: tryptophan, valine,
methionine, phenylalaline, threonine and lysine;

leucine,

isoleucine,

Semi essential amino acids: taurine, histidine;

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Complete aminoacids maintain life and provide fat normal growth of young
and reproduction in the adult when fed as the sole protein food.
Incomplete aminoacids maintain life but do not support normal growth.
The best foods to eat for protein are not necessarily those that are highest in
protein. The nutritional content of a food should be taken into account.
Animal food can contain a higher percentage of protein than vegetable food
but it also has a high percentage of fat. The calories that come from
vegetable food come from protein, so it is actually a better source of protein.
The rest of the calories come from desirable complex carbohydrates;
Most nuts and seeds provide more than 10 percent protein;
Most nuts contain complete and high-grade proteins. They rank and
even surpass, flesh foods in the quantity of their proteins. Nut
proteins are also free from pathogenic bacterial or parasitical contamination.
The following nuts are excellent sources of proteins (for
information see Fruit ONLY! Cure for one thousand illnesses)

more

Peanuts (raw) Peanuts have 26% of protein;

Almonds - their proteins have a high biological value and some nutritionists
say they are an excellent substitute for meat; Almonds have 19 %of protein;
Walnuts contain 18.5 % of protein;
Brazil nut this nut is very valuable and recognised as complete; Brazil
Nuts have 17% of protein;
Coconut - is an excellent and complete food; Coconut has 6% of protein;
Cashew and chestnuts have 3% of protein;
The following fruits are also rich in proteins:
Dates 2.5 % of protein;
Avocado 2.5% of protein;
Grapes 1.5% of protein;
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Figs 1.5% of protein;

About enzymes
The study of enzymes has not been simple since enzymes operate on both
chemical and biological levels, and science cannot measure or synthesize
their biological or life energy.
Enzymes are responsible in maintaining health and in healing they are our
metabolism - the bodys labour force.
Enzymes are substances that make life possible. They are needed for every
chemical reaction that takes place in the human body. No mineral, vitamin or
hormone can do any work without enzymes. They are the manual workers
that build our bodies from proteins, carbohydrates, and fats.
Researches believe that our enzyme energy has a limit and we must
help to maintain them as much as possible in order to have a longer life.
There are three classes of enzymes: metabolic enzymes, which run our
bodies; digestive enzymes, which digest our food; and food enzymes
from raw foods, which start food digestion. Our bodies- all organs and
tissues-are run by metabolic enzymes.
These enzyme workers take proteins, fats, carbohydrates, starches and
sugars, etc and structure them into healthy bodies, keeping everything
working well.
Digestive enzymes have only three main jobs: digesting protein,
carbohydrate, and fat. Proteases are enzymes that digest protein;
amylases digest carbohydrate, and lipases digest fat.
The Food Enzyme Concept by Dr. Edward Howell is a different approach
of looking at disease. It defends the idea that when ingested, the enzymes
in raw food, or supplementary enzymes result in a significant degree of
digestion, lowering the drain on the organisms own enzyme potential.
Dr. Edward Howell defends that by eating raw food the work of the
enzymes is less and the result is a healthy body. By eating raw food less
stomach acid is secreted.
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He remarks that most people spend their enzyme bank account and
seldom make a deposit. It would be wiser to conserve enzymes and
get enzymes reinforcements from the outside, since various
experiments have taught us that enzymes are precious commodities.
He believes that by cutting down on the amount of food we can
contribute to a higher enzyme potential, less food means fewer
digestive enzymes are required. This keeps death away as well as
arming the body against disease.
Enzymes convert the food we eat into chemical structures that can pass
through the cell membranes of the cells lining the digestive tract into the
bloodstream.
He defends that all uncooked foods contain an abundance of food
enzymes, which correspond to the nutritional highlights of the food.
He says that nature has enclosed all raw foods with the correct and
balanced amounts of food enzymes either for human consumption or
eventual decomposition outside the human body.
The enzyme diet defended by Dr Edward Howell is defined by a regimen
in which food is taken in its raw state, in its unprocessed form, in
possession of its full quota of enzymes.
The digestive enzymes of civilized humans are infinitely stronger and
more concentrated in enzyme activity than any other enzyme
combination found in nature.
The organism values its enzymes highly and will make no more than are
needed for the job. The body will make less concentrated digestive
enzymes, if some of the food is digested by enzymes present in it.
In humans, the upper portion of the stomach is in fact a food-enzyme
stomach. This part secretes no enzymes. In fact, the digestion of the protein,
carbohydrate, and fat in raw food begins in the mouth the very moment the
plant cell walls are ruptured, releasing the food enzymes during the act
of mastification.
After swallowing, digestion continues in the food-enzyme section of the
stomach for one-half to one hour, or until the rising tide of acidity reaches a
point where it is inhibited. Then the stomach enzyme pepsin takes over.

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If harmful bacteria are swallowed with the food they may attack it during this
time of enforced illness. The salivary enzyme works on the carbohydrate, but
the protein and fat must wait.
Dr. Howell believes that mankinds change in the diet from mostly
uncooked to cooked foods has probably resulted in changes in the
structure of our gastrointestinal tract beyond the stomach
specifically, the appendix and cecum play an active role in digestion in
many herbivorous animals but have atrophied in humans.
He explains that when there are no food enzymes in the food eaten, to
predigest it the pancreas must work to give out more internal enzymes to
do the job. Metabolic enzymes do the work.
The pancreas must send out messages to all parts of the body looking for
enzymes it can reprocess into digestive enzymes. When it finds them it
has to change metabolic enzymes into digestive enzymes this means extra
work and the enlargement of the pancreas.
This enlargement may not harm the pancreas, but when it confiscates
metabolic enzymes it punishes the whole body by depriving it of the
mechanics of every organ and cells needs to carry on their
processes and functions.
He says that high calorie foods have far more of the three main digestive
enzymes, but unfortunately these foods are eaten cooked and hence without
enzymes.
In his opinion bananas, avocados, grapes, mangoes, olives from the
tree, fresh raw dates, fresh raw figs, raw honey, raw butter,
unpasteurized milk, germinated, inhibitor-fee raw cereal grains and
seeds and germinated, inhibitor-fee raw tree nuts are endowed with
both calories and enzymes.
Dr. Howell concludes that the best way to help the body keeping a high
enzyme content is to follow a diet rich in raw foods based on fruits,
nuts, seeds and vegetables. This can prevent many diseases and the
body will have a long life of health and well-being.

Basic information about Nutrition

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A human being is made up of roughly 63 per cent water, 22 per cent

protein, 13 percent fat and 2 percent minerals and vitamins. Every
single molecule comes from the food people eat and the water they drink.
Eating the highest quality food in the right quantities helps humans achieve
the highest potential for health, vitality and freedom from disease

Water is vital

Water is the most plentiful substance in the body. It constitutes over 60

percent of body weight.
More than two thirds of the bodys water content is found inside
the cells.

Water carries vital nutrients and blood cells through the body.

It functions in chemical reactions, serves as a lubricant in joints

and aids maintaining body temperature.

The body requires an intake of two quarters of water to function

optimally. One quarter comes from the food people eat.

Not drinking enough liquids or eating enough high water content

foods puts a great deal of stress on the body.

Source

Water melon, melons, grapes, pineapple and oranges.

Proteins are essential

The body manufactures proteins to make up muscles, tendons,

ligaments, hair, nails and other structures.
Proteins also function as enzymes, hormones and as important
components to other cells, such as genes.

Proteins are composed of amino acids.

The human body can manufacture most of the amino acids required for
making body proteins.

There are nine essential amino acids that the body does not
manufacture and must get from dietary intake. (For further
information click on: Where do I get my proteins ?)

Source

Dates, avocado, grapes, figs, peanuts, almonds, Brazil nut, and

walnuts.
Page 75 of 174

Fats are important cellular components

Fat is the only source of essential and other important fatty acids.
Most vitamin E is in fatty acids foods and fat is needed to absorb
vitamins A, D, E and K.

People who lack vitamin D, obtained from sunlight, need to eat certain
fats that contain this vitamin.

The body can produce all its needs for fats from fruits, nuts and seeds.

Fats help the body produce energy.

Source

Olives, avocado, all nuts and seeds.

Vitamins we can store

Vitamins A, D, E and B12 can be stored in the body for a

considerable time;
Stores protect the body against short-term shortages. Vitamin D,
obtained from sunlight on the skin in summer, helps maintain the
supply in the winter;

Storage also means that body levels can build up and when
eaten in animal foods, even moderately excessive amounts of
vitamins A and D produce ill effects;

Although the body also produces vitamin A from carotenes in

vegetables and fruit, eating these in large amounts does not cause
vitamin A excess, nor does an excess of vitamin D result from sunlight;

In developed countries, shortages of fat soluble vitamin A, D, E, (and

K, which is little stored by the body) are mainly due to poor food
choice, or vitamin D, lack of time spent outdoors;

Some people are at risk because they absorb fat poorly, through
illness or as a side effect of medication, such as cholesterol-lowering
drugs or regular use of laxatives;

Due to exposure to air storage, and strong heat during cooking,

some vitamin A and vitamin E in food is lost;

Fat-soluble vitamins need not come from high-fat foods, there are good
low-fat sources for each one;

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Vitamins we barely store

The B complex vitamins and vitamins C and K are little stored by the
body, so daily intake is important, although the body manufactures
much of the vitamin K it needs;
Contact with water will wash some of these vitamins out of food, for
example in canning, soaking or when cooking in lots of water;

Food refining, exposure of cut surfaces to air and light, and

prolonged heat also cause major losses;

The risk of deficiency is higher among people who rely on

processed or overcooked food. Poor food choices and some
medications are also harmful;

In times of illness or stress, the body may benefit from higher

levels of the vitamins that we barely store;

As B vitamins have related functions, taking a supplement implies

taking all the B complex vitamins;

Vitamin A

Required for growth and the normal development of tissues;

maintains the health of the skin inside and out protecting against
infections. Protects also against many forms of cancer. Vitamin A is
also necessary for vision;

Deficiency signs

Mouth ulcers, poor night vision, acne, frequent colds or infections, dry
flaky skin, dandruff, thrush or cystitis, diarrhoea

Source

Melon, mangoes, tomatoes, apricot, papayas, and tangerines;

Vitamin B1 (Thiamin)

Essential for many bodily functions, energy production and helps

maintain the health of nerves and muscles. Helps the body make
use of protein.

Deficiency signs

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Tender muscles, eye pains, irritability, poor concentration, prickly legs,

poor memory, stomach pains, constipation, tingling hands, and rapid
heartbeat

Source

Tomatoes

Vitamin B2 (Riboflavin)

Vitamin B2 is involved in many bodily processes, especially making

energy available from food; growth in children; and the repair and
maintenance of body tissues; helps to regulate body acidity;

Deficiency signs

Burning or gritty eyes, sensitivity to bright lights, sore tongue,

cataracts, dull or oily hair, eczema or dermatitis, split nails, cracked
lips

Source

Tomatoes

Niacin (part of B complex)

Niacin compromises nicotinic acid and nicotinamide, which are both

needed for the production of energy in cells;
Nicotinamide is involved in enzyme processes, including fatty acid
metabolism, tissue respiration and the disposal of toxins;
Essential for brain function;

Deficiency signs

Lack of energy production, brain function and the skin. Helps balance
blood sugar and lower cholesterol levels. Also involved in inflammation
and digestion

Source

Tomatoes, peanuts and avocados;

Pantothenic acid (part of B complex)

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Plays a central role in making energy from fats and carbohydrates

available for the production of essential substances in the body
including the production of steroid hormones and fatty acids;
Maintains healthy skin and hair;

Deficiency signs

Muscle tremors or cramps, apathy, poor concentration, burning feet or

tender heels, nausea or vomiting, lack of energy, exhaustion after light
exercise, anxiety or tension, teeth grinding

Source

Tomatoes, strawberries, avocados

Vitamin B6 (pyridoxine)

Required by the body in the making of proteins;

Helps balance sex hormones;

Natural anti-depressant and diuretic;

Helps control allergic reactions;

Deficiency signs

Infrequent dream recall, water retention, tingling hands, depression or

nervousness, irritability, muscle tremors or cramps, lack of energy,
flaky skin

Source

Bananas, seeds, nuts and avocados;

Biotin

Needed to make the energy from food available, for instance, for the
synthesis of fats, and for the excretion of protein waste products;

Deficiency signs

Dry skin, poor hair condition, premature greying hair, tender or sore
muscles, poor appetite or nausea, eczema or dermatitis

Source
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Nuts, oats, almonds, tomatoes, grapefruit, watermelon and cherries.

Foliate (folic acid)

Needed for the production of many essential substances in the

body;
It is important for the roles it plays with vitamin B12 in rapidly dividing
cells, making genetic material (DNA) for every cell;

Required to maintain immune system function;

Essential for brain and nerve function;

Deficiency signs

Anaemia, eczema, cracked lips, prematurely greying hair, anxiety or

tension, poor memory, lack of energy, poor appetite, stomach pains,
depression;

Source

Peanuts, sesame seeds, hazelnuts, cashew nuts, walnuts, and avocado;

Vitamin B12 (cyanocobalamin)

Needed for the manufacture of genetic material (DNA and RNA);

Involved in the formation of red blood cells;

Essential for the nerves;

Deals with tobacco smoke and other toxins;

Deficiency signs

Poor hair condition, eczema or dermatitis, mouth oversensitive to heat

or cold irritability, anxiety or tension, lack of energy, constipation,
tender or sore muscles, pale skin;

Source

Some sources have indicated passion fruit as containing this vitamin

but it has not yet been confirmed.

Vitamin C (ascorbic acid)

Strengthens immune system fights infections;

Page 80 of 174

Keeps bones, skin and joints firm and strong;

There is a strong connection between higher intakes of vitamin C and a

lower risk of heart disease, stroke, cataracts and some
cancers;

This vitamin is susceptible to oxidation as well as destruction by heat;

Deficiency signs

Frequent colds, lack of energy, frequent infections, bleeding or tender

gums, easy bruising, nose bleeds, slow wound healing, red pimples on
the skin;

Source

Strawberries, lemons, kiwi fruit, melons, oranges, grapefruit, limes,

tomatoes;

Vitamin D (calciferols)

Needed for the absorption of calcium from food, and for calcium
and phosphorous use;
Affects the growth and strength of bones and teeth, together with
nerve and muscle health connected with calcium;

Deficiency signs

Joint pain or stiffness, backache, tooth decay, muscle cramps, hair loss;

Source

Exposure to sunlight; Vitamins A, C and E protect D;

Vitamin E (d-alpha tocopherol)

Vitamin E is needed for its antioxidant action, which protects against

the harmful by-products of oxidation. The more polyunsaturated fats
you eat, the more vitamin E is needed to protect them from
oxidation;
Improves wound healing and fertility;

Good for the skin;

Deficiency signs

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Lack of sex drive, exhaustion after light exercise, easy bruising, slow
wound healing, varicose veins, loss of muscle tone, infertility;

Source

Sunflower seeds, peanuts, almonds, hazelnuts, pine nuts, sesame

seeds, oats and avocado;

Vitamin K (phylloquinone)

Essential for the formation of proteins controls blood clotting and other
functions. Vitamin K may be required for maintaining bone health;

Deficiency signs

Haemorrhage (easy bleeding);

Source

Tomatoes

Minerals

Some 15 minerals are known to be essential to human health, a

few others are still in investigation;
The exact amount of minerals we need to eat is even less easy to
define, for most minerals the amount we absorb varies considerably
according to the foods that we eat them in;

We absorb some minerals less efficiently from foods high in

fibre-especially when they also contain phytic acid. This does not
mean we should avoid fibre, just in excess.

Certain minerals can be harmful in even moderately excessive

amounts. For iron, there seems to be quite a narrow good body
level, though high enough to avoid the harm done by shortage, but low
enough not to risk iron pro-oxidant activity, which may encourage
the formation of free radicals;

A very large amount of one mineral may reduce the amount that
the body can absorb of another. Obtaining minerals from food than
from supplements that contain larger amounts can avoid such
problems;

Mineral levels in natural foods are declining This happens due

to the gradual loss of mineral content in the soil by over
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farming, this can only be repaired if mineral rich manure is added to

the soil. This extra need of minerals are not necessary for the plant
growth, they benefit only our health so there is no incentive for the
farmer to take such measures.

Essential minerals are refined out of food Ninety per cent of

trace minerals are removed by refining food to make white rice,
white flour and white sugar. Calcium, iron and B vitamins are added
back to meet the legal minimum nutrient requirement in cereals and
labelled as enriched or with added vitamins and minerals in order to
sell;

Our mineral needs are increasing Due to the unavoidable toxic

minerals that reach us from polluted food, air and water we need a
good amount of minerals to protect us;

Calcium

Essential for growth and for maintaining the strength of the bones
and teeth;
Calcium also controls the conduction of nerve impulses to and from
the brain and the contraction of muscles;

Promotes a healthy heart, clots blood, improves skin, maintains

the correct acid-alkaline balance, reduces menstrual cramps
and tremors;

The calcium balance of the body is improved by adequate vitamin D

intake and exercise;

It is made worse by exposure to lead, consumption of alcohol,

coffee and tea or a lack of vitamin D and of hydrochloric acid
produced in the stomach;

Deficiency signs

Muscle cramps or tremors, insomnia or nervousness, joint pain or

arthritis, tooth decay, high blood pressure;

Source

Almonds, prunes, pumpkin seeds;

Chloride

Works with sodium and potassium in regulating the bodys delicate

fluid balance;
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Deficiency signs

Deficiency is very unlikely, except as a result of heavy and prolonged

sweating or vomiting;

Chromium

It is part of a compound needed to enable the insulin system to

work;
Involved in fat metabolism and in maintaining the structure of
genetic material;

Deficiency signs

Poor glucose tolerance and raised blood cholesterol;

Source

Nuts and seeds;

Copper

Part of many enzymes, copper is required for a wide spread of

functions: blood and bone formation, production of melanin
pigment of skin and hair, and energy release from food;

Deficiency signs

Adult deficiency is rarely recognized but early features can include

defects in heart function and anaemia;

Source

Fruit and nuts;

Iodine

Needed by the thyroid gland to produce the thyroid hormone, which

regulates more than 100 enzyme systems, involving the metabolic
rate, growth, reproduction and many more essential functions;

Deficiency signs

Iodine deficiency is rare these days people eat food grown from all
over the world and because many brands of table salt are enriched
with iodine;
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Source

Levels in land-grown food vary widely according to natural soil level

variations;

Iron

Essential for the formation of red blood cells, and so needed for the
circulation because red blood cells carry oxygen around the body;
Component of enzymes, vital for energy production;

Deficiency signs

Anaemia, pale skin, sore tongue, fatigue, listlessness, loss of appetite,

nausea, sensitivity to cold;

Source

Pumpkin seeds, almonds, prunes, cashew nuts, raisins, brazil nuts,

walnuts, dates, sesame seeds, pecan nuts;

Magnesium

Mainly present in the bones and essential for their growth,

magnesium is also needed in every cell and for the functioning of some
of the enzymes required for energy use. It is also required for normal
calcium function;

Deficiency signs

Muscle tremors or spasms, muscle weakness, insomnia or

nervousness, high blood pressure, irregular heartbeat, constipation, fits
or convulsions, hyperactivity, depression, confusion, lack of appetite,
calcium deposited in soft tissue, e.g. kidney stones;

Source

Almonds, cashew nuts, brazil nuts, peanuts, pecan nuts, raisins;

Manganese

Is part of several essential enzymes and triggers the activities of

numerous others, including antioxidant and energy production
processes;
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Deficiency signs

Muscle twitches, childhood growing pains, dizziness or poor sense of

balance, fits, convulsions, sore knees, joint pain, cardiovascular
disease;

Source

Pineapple, blackberries, raspberries, grapes, strawberries, nuts and

seeds;

Molybdenum

Part of several enzymes, including mechanisms for excreting uric

acid, use of iron, and DNA metabolism;

Deficiency signs

Deficiency signs are not known unless excess copper or sulphate

interferes with its utilisation;

Source

Tomatoes

Phosphorus

In combination with calcium, phosphorus helps maintain the strength

of bones and teeth.
Needed by the body to use energy and B vitamins from food;
It is a constituent of many essential body substances and body
control mechanisms;

Deficiency signs

Dietary deficiencies are unlikely since it is present in all most foods.

May occur with long-term antacid use or with stresses such as bone
fracture. Signs include general muscle weakness, loss of appetite and
bone pain, rickets, osteomalacia;

Source

Present in almost all foods;

Potassium
Page 86 of 174

Complements sodium in regulating the fluid levels in the body.

Helps the body excrete excess sodium, which helps prevent and
relieve raised blood pressure;

Enables nutrients to move into and waste products to move out

of cells;

Promotes healthy nerves and muscles, helps secretion of insulin for

blood sugar control;

Involved in metabolism, maintains heart functioning, stimulates

gut movements to encourage proper elimination;

Deficiency signs

Rapid irregular heartbeat, muscle weakness, pins and needles,

irritability, nausea, vomiting, diarrhoea, swollen abdomen, cellulite, low
blood pressure resulting from an imbalance of potassium/sodium ratio,
confusion, mental apathy;

Source

Fruit, notably dried fruit, such as apricots, as well as bananas and

citrus fruit;

Selenium

A vital part of the bodys antioxidant defence system, selenium

works with vitamin E and can partially replace it;

Deficiency signs

Family history of cancer, signs of premature aging, cataracts, high

blood pressure, frequent infections;

Source

Brazil nuts and sunflower seeds;

Sodium

Essential in small amounts for regulating the bodys balance of

fluid, in conjunction with potassium and chloride;
Helps nerve functioning;

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Used in muscle contraction including heart muscle, utilised in energy

production, helps move nutrients into cells;

Deficiency signs

Dizziness, heat exhaustion, low blood pressure, rapid pulse, mental

apathy, loss of appetite, muscle cramps, nausea, vomiting, reduced
body weight, headache;

Source

Olives

Zinc

Required for the health of the immune system, normal growth,

tissue formation, male sexual maturation and the action of various
enzymes;
More zinc is needed when new tissue must be formed for example,
when recovering from surgery, burns of during wound healing;
The most important immune-boosting mineral, there is no doubt
that it helps fight infections;

Deficiency signs

Poor sense of taste or smell, white marks in more than two fingernails,
frequent infections, stretch marks, acne or greasy skin low fertility,
pale skin, tendency for depression, loss of appetite;

Source

Brazil nuts, peanuts, oats, almonds and pumpkin seeds;

Antioxidants

Oxygen is the basis of all plant and animal life. It is our most
important nutrient, needed by every cell, without it we cannot release
the energy in food which drives all body processes;
Oxygen is chemically reactive and highly dangerous, in normal
biochemical reactions oxygen can become unstable and capable of
oxidising neighbouring molecules, leading to cellular damage, which
triggers cancer, inflammation, arterial damage and aging;
Known as free oxidising radicals, this body waste must be disarmed
to remove the danger;
Page 88 of 174

Free radicals are made in all combustion processes including

smoking, the burning of petrol to create exhaust fumes,
radiation, frying or barbecuing food and normal body
processes;

Chemicals capable of disarming free radicals are called antioxidants.

The main players are vitamins A, C and E plus beta-carotene, the
precursor of vitamin A that is found in fruit and vegetables;

Bioflavonoids, anthocyanadins, pycnogenol and over a hundred

other antioxidants, may literally be the balance between life and
death;

Antioxidants in health and disease

A low calorie diet high in antioxidant nutrients is the best way to

slow down the aging process;
The risk of death is substantially reduced in those with either high
levels of antioxidants in their blood or high dietary intakes;

A lower level of vitamin A and vitamin E is associated with

Alzheimers disease.

Elderly people with low levels of vitamin C in their blood have the
risk of developing cataracts compared to those with high levels;

Low vitamin E blood levels double the risk of developing cataracts;

Low levels of vitamin A are linked to people with lung cancer;

A high intake of beta-carotene from raw fruit and vegetables

reduces the risk of lung cancer in non-smoking men and women;

Antioxidants help boost the immune system and increase

resistance to infection.

Antioxidants have been shown to reduce the symptoms of AIDS,

and sometimes reverse the condition;

They increase fertility, reduce inflammation in arthritis and have

an important role in many conditions including colds and chronic
fatigue syndrome;

The balance between the intake of harmful free radicals and of

protective antioxidants can free us from several diseases;

Health problems can be recognised when early warning signs start to

develop like frequent infections, difficulty shifting an infection,
Page 89 of 174

easy bruising, slow healing, thinner skin or excessive wrinkles

for your age;

The best way to determine antioxidant status is to have a

biochemical antioxidant profile done;

This blood test measures the levels of beta-carotene, C and E in

blood and determines how well antioxidant enzyme systems are
functioning;

Antioxidants the best foods

Every year more and more antioxidants are found in nature, including
substances in berries, grapes, and tomatoes;
Vitamins A, C and E and the precursor of vitamin A, beta-carotene
are the main essential antioxidant vitamins;

Beta-carotene is found in red/ orange/yellow vegetables and

fruits eaten raw, heat quickly destroys it;

Vitamin E is found in nuts and seeds and their oils;

Watermelon is also excellent. The flesh is high in beta-carotene

and vitamin C, while the seeds are high in vitamin E and in the
antioxidant minerals zinc and selenium;

The presence of non-essential antioxidants found in most fruits

and vegetables are also important;

Anthocyanidins and proanthocyanidins particularly rich in

berries and grapes, are reputedly good against gout and certain
types of arthritis;

Bioflavonoids have a number of beneficial roles;

They act as potent oxidants;

They bind to toxic metals and lead them out of the body; they
have a synergistic effect on vitamin C, stabilising it in human
tissue;

They have a bacteriostatic and /or antibiotic effect, which accounts

for their anti infection properties;

They are anti-carcinogenic;

They are applied in capillarity fragility, bleeding gums, varicose

veins, haemorrhoids, bruises, strain injuries and, thrombosis;

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Bioflavonoids include rutin and hesperidin, found particularly in

citrus fruit;

Coumarins and chlorogenic acid- these substances prevent the

formation of cancer-causing nitrosamines and are found in a wide
variety of fruit and vegetables;

Ellagic acid neutralises carcinogens before they can damage DNA;

Phytoestrogens play a protective role by binding excess oestrogen

made in the body, or taken in from the environment via pesticides,
plastics and other sources of oestrogen like chemicals, to a protein
made in the blood. This action reduces the amount of oestrogen
available to oestrogen-sensitive tissues;

Immune boosting nutrients

Immune strength is totally dependent on an optimal intake of

vitamins and minerals;
Deficiency of vitamins A, B1, B2, B6, B12, folic acid, C and E
suppress immunity, as well as deficiencies of iron, zinc,
magnesium and selenium;

Vitamins B1, B2 and B5 have mild immune-boosting effects

compared with B6;

The production of antibodies, so critical in any infection, depends upon

B6, as T-cell function;

B12 and folic acid are needed for the rapid production of new
immune cells to engage an enemy;

Immunity can
nutrients;

Selenium, iron, manganese, copper and zinc are all linked to

antioxidation and have been shown to affect immune power
positively. The most important are selenium and zinc

Vitamin C is unquestionably the master

nutrient;

They help immune cells to mature, improve the performance of

antibodies and macrophages.

Vitamin C is anti-viral, anti-bacterial and able to destroy toxins

produced by bacteria.

boost

very

effectively

by

the

combination

immune-

or

boosting

Page 91 of 174

General Information

Monounsaturated fats do not lower blood cholesterol levels as much

as polyunsaturated fats, but they are better at maintaining levels of
good HDL cholesterol;
Unlike polyunsaturated fats, you can eat more of them without
increasing your need for antioxidant vitamin E, and they can be heated
to higher temperatures in cooking without oxidizing;

Antioxidants in food red and orange vegetables and fruit are rich
sources of antioxidant beta-carotene, with some vitamin C and D;

Carotenes are the pigments that give the most of the orange, red and
yellow colour to vegetables and fruit;

Nearly all fruits and vegetables contain some of 4,000 plus

flavonoids or polyphenols;

Blackcurrants are anthocyanin flavonoids these are the pigments

that give purple, dark-red and blue colours to fruit such as
blackcurrants, bilberries and dark cherries;

A single food is likely to contain a range of these flavonoids. For

example 40 flavonoids have been isolated from citrus fruit alone;

Flavonoids have a wide variety of actions: antioxidant, antiinflammatory, antiviral or antibacterial, and sometimes more
than one of these;

Flavonoids are promising health protectors, probably due to

circulation benefits and antioxidant effects;

FOOD ALLERGY/FOOD
INTOLERANCE
Most of us pass our entire lives dealing with health problems and
we cannot find the answer to them. Our health problems derive
mostly from what we eat and what is in contact with our bodies. Our
bodies have several reactions in order to protect themselves from
harmful substances and tell us in several ways.

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Allergy and food intolerance are consequences of some

reactions of our bodies to certain foods and the environment
that surrounds us.
According to Professor Jonathan Brostoff in The complete guide to
food allergy and intolerance, allergy is an adverse reaction to all the
external things that can affect the body, whether in food or water, in the
air we breathe, or in the things that come into contact with our skin.
He believes that food allergies can be provoked by quite small
amounts of the food - much larger quantities are needed to provoke the
symptoms of food intolerance. Those with food intolerance tend to collect
more and more new symptoms as the years go by, and become intolerant of
more and more foods.
He says that food Intolerance is any adverse reaction to food. This
does not exclude the possibility of immune reactions being involved in
some way, but they are unlikely to be the major factor producing the
symptoms.
Food aversion means dislike and avoidance of a food for psychological
reasons.
In his opinion an important aspect of food intolerance is that the
symptoms are not constant- they tend to come and go and vary in severity.
Other factors may play an important part, particularly stress, which can
greatly increase the symptoms.
He also says that one of the most curious facets of food intolerance is
that the person concerned often has a craving for the particular food or
foods that cause the problem.
The cause of food intolerance has not yet been fully discovered,
although there are many existing theories and ideas.
There is no single, straightforward mechanism behind all types of food
intolerance.
It takes several factors working together to produce symptoms of food
intolerance.

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Every patient has different symptoms of illness and progress - each

person has a unique combination of circumstances leading up to that illness.
The symptoms of food intolerance in our bodies according to
Professor Jonathan Brostoff
The digestive system this is the front- line as far as food is concerned,
many of the symptoms of food intolerance occur here.
Mouth Ulcers a mouth ulcer is an area where the top surface of the
mouth produces a small crater. Mouth ulcers are painful, especially when
acidic fruits or spicy foods are eaten. Some vitamin and mineral deficiencies
can also produce this symptom.
Nausea and indigestion these can result by unwise eating habits,
eating too much, eating too quickly, and eating when you are anxious,
excited, angry, upset or tense, eating standing up, eating late at night, or
having too much rich food. Food intolerance can cause nausea and
indigestion, although this is rarely the sole symptom. If the food affects the
stomach in this way, normally it also affects the digestive system as a whole.
Usually diarrhoea or other bowel symptoms occur.
Heartburn Usually caused by the contents of the stomach, which are
acidic, welling up into the oesophagus (tube that leads from the mouth to the
stomach). Some foods are known to widen the oesophageal sphincter and
contribute to the problem of the heartburn. These include peppermint and
spearmint, alcohol, coffee and chocolate. Fatty meals also increase the
amount of reflux from the stomach. Tea and milk stimulate the stomach
lining to produce acid and so make the stomach contents more acidic.
Finally, foods that directly irritate the oesophagus on their way down to the
stomach (notably chilli and other hot spices, orange, lemon and grapefruit
juices, and concentrated tomato products should be avoided if symptoms
persist
Stomach (gastric) ulcers a stomach ulcer is a crater-like area
where the upper layer of the stomach lining is missing. The main symptom is
a burning pain that extends across the chest and upper abdomen. Whether
food intolerance can ever produce stomach ulcers has not yet been
confirmed. There are cases of patients who have recovered remarkably well
on an elimination diet.
Duodenal ulcers these are very similar to stomach ulcers, but occur
in the first part of the small intestine the duodenum. The main symptom is
pain, several hours after eating. Duodenal ulcers normally result from
Page 94 of 174

excessive acid production in the stomach. They seem to be linked to wine

spirits, eating a lot of pickled food, refined carbohydrates, like sugar and
white flour.
Diarrhoea - in food intolerance, there is a specific reaction to one or
more foods, which in most people do not result in diarrhoea. If caused by
food intolerance it is likely to be fairly mild, although with occasionally more
strong attacks, perhaps in response to a change in diet, or to stress.
Constipation is a feeling of bloating and discomfort, of wanting to
go and not being able to, of straining or incomplete evacuation. Whether
food intolerance can ever be a cause of constipation, as some doctors
believe, is still being studied.
Irritable bowel syndrome (Crohns disease) a serious bowel
disorder that produces patches of inflammation in the intestines. Although
many studies have been made, doctors still have no clear idea of what
produces Crohns disease. Some patients have managed to recover on an
elimination diet, but this diet must be done under medical observation.
Aching joints food intolerance can cause aching joints in some
people. Normally, the most heavily used joints, such as the knees, that are
afflicted first, but it may later spread to other joints. Studies have found that
some patients respond positively to an elimination diet.
Rheumatoid arthritis is characterized by painful, swollen
joints that feel warm on the touch and are often stiff.
The idea that food intolerance can play an important part in causing
rheumatoid arthritis is not widely defended among rheumatologists. Some
patients, however, lost their symptoms entirely on an elimination diet. How
food intolerance might influence the inflammation in joints is still unknown.
Migraine generally described as a severe headache, usually restricted to
one side of the head and is often accompanied by nausea and a dislike of
loud noises and bright lights. The role of food intolerance to migraine is hotly
debated. Some believe that certain foods (chocolate, cheese etc) can act as

Page 95 of 174

triggers but that commonly eaten foods, such as wheat and milk are unlikely
to play an important part in migraine.
Good results have been obtained by using elimination diets to treat migraine
sufferers.
Mind and body chemical sensitivity and food intolerance can produce a
wide range of mental problems. The most common are anxiety and
depression, but much more serious illnesses, including psychosis and
schizophrenia, have also been attributed to food.
Food in the wild
Professor Jonathan believes that most doctors have the idea that food as
long as it is part of a balanced diet cannot be bad. But they often forget that
some of our foods were not designed specifically for human consumption,
they were gathered from wild plants and animals that were domesticated by
the first farmers.
In his opinion in the wild, most food items have to struggle for existence.
They do not want to be eaten, so their defence is based partly on thorns and
prickles, but there is also an existence of invisible chemical weapons that
pervade almost all plant tissues. Some of these simply taste bad; others
cause vomiting or other ill effects.
Nuts are rather more generous to their animal partners. They rely on
animals such as squirrels to disperse the seed. This is done when they
plant them in several places, when creating their winter stores. They
inevitably forget where some are planted, a proportion of the nuts survive
and grow into trees.
Both nuts and fruits have a major problem to contend with, despite these
cunning stratagems. There are many other living things that would like to eat
them without providing any service in return, these range from small
animals, that might nibble away at the fruit without dispersing it, to bacteria
and fungi that would rot the nut as it lies in the soil.
Although most foods do not want to be eaten, there are exceptions to the
rule in the form of fruits and nuts. These contain the seeds of the plant
Page 96 of 174

and they rely on animals eating them to disperse the seed. The wild version
of a fruit such as an apricot consists of a juicy, sweetish layer on the outside;
with which the plant tempts the birds and other animals, inside is the seed,
which is protected by a hard kernel or stone. The idea is that the animal eats
the fruit, but that the seed passes through its gut to the outside and is
expelled with the animals droppings, some distance away from the parent
plant.
The seed itself is highly nutritious it contains all the food the animal will
need to become established so the plant must guard its seeds well. Toxins
deter animals that might be tempted to break the apricot stone open and eat
the seeds. As a final safeguard, the parent plant adds a chemical to the outer
skin of the fruit that affects the animals gut. It speeds up the movement of
the gut, making it void the stone more rapidly, so that the damage done by
the digestive juices is minimised. This is why so many fruits have a
laxative effect.
A range of chemicals are present to keep these creatures away many of
them being selective toxins that affect upon one type of creature but not
another.
Professor Jonathan defends that it is clear that there is a massive chemical
arsenal in wild food, even in the foods that want to be eaten. In the course
of our evolution, we have challenged ourselves in eating these chemicals.
The domestication of several crops increased their consumption in the
human diet. According to some researches this was not favourable to
humans as we were not used to eating such quantities of starch. For others
the main point is that we are eating chemical armaments found in
these crops.
The adaptation to wheat has been very slow has it is a relatively new food. It
is believed that wheat proteins reduce the absorption of starch in many
people. When starch is unabsorbed it goes to feed bacteria in the gut,
causing an amount of unwanted bacteria.
This can explain why wheat sensitivity is so common. Other foods besides
cereals are a possible source of toxic or damaging chemicals.
It is believed by Professor Jonathan that the natural foods we eat are full
of potentially damaging chemicals plants in particular, have defensive
Page 97 of 174

substances. Humans are well equipped to detoxify these natural chemicals,

with a powerful array of enzymes. However, the initial products of the
enzyme reactions are sometimes more toxic than the original chemical. This
means that the bodys detoxification enzymes have evolved to deal
with a certain range of naturally occurring chemicals although they
can work on synthetic ones. But on the way to breaking them down they
may produce reactions that are harmful. For this reason, such changes
are known as biotransformation rather than detoxification.
Several studies point out that there is a link between chemical
sensitivity and enzyme deficiency and that certain artificial colourings
have been found to inhibit crucial detoxification enzymes.
Most of the vitamins are enzyme cofactors, and some doctors believe
that the lack of vitamins can make people more sensitive to
environmental chemicals.
Chemical Sensitivity
It is professors Jonathan opinion that patients with chemical sensitivity have
reactions that differ from the reactions mentioned above. Mental and
behavioural symptoms are very common with chemicals. Depression,
excessive sleepiness, severe mental confusion, uncontrollable anger and
clumsy behaviour are reactions that occur mostly in this area.
The chemical sensitivity referred to in this area is synthetic chemicals
those that do not occur in nature.
Synthetic chemicals come into our bodies by three main forms by mouth,
through the nose and lungs and through the skin. It is assumed by
researches that chemical sensitivity is a deficiency in the enzymes that
detoxify foreign chemicals. This assumes that the affected person makes
antibodies to the synthetic chemical concerned, or responds with some other
inappropriate and damaging immune reaction.
Some synthetic chemicals are excreted from our bodies unchanged- in
urine, for example, or on our breath when we exhale. Some such are
stored unchanged in the bodys fatty tissues. The majority are worked by
enzymes, which change them chemically in biotransformation reactions.
Ultimately, these reactions lead to the detoxification of the chemical.
In order to avoid chemical allergy Professor Jonathan advises to:
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Reduce chemical exposure;

Cigarette smoke;
Household chemicals;
Perfumes and cosmetics;
Water pollutants;
Food additives;
Pesticide residues;
Viral infections
Viruses themselves might also play a part in food intolerance. They can alter
immune responses in subtle ways.
Viruses in the gut could alter the structure of the gut wall, simply by binding
to its cells- they might even do this without causing any noticeable signs of
infection.
Such viruses could make the gut wall more leaky for a while by changing its
structure.
Some patients with food intolerance have cravings for the food or foods that
make them ill, and eat such food to excess. Addictive eating is an aspect of
food intolerance that does nothing to improve its medical credibility- yet it
cannot be ignored.
How our bodies react to external substances?
According to Professor Jonathan antibodies are special molecules
produced by the body to fight infections. They can block infection in
several ways. With viruses, they may be able to prevent them from invading
the bodys cells simply by binding them. With bacteria, however, antibodies
alone are ineffectual. They need help to defeat the bacteria and their job is
to act as signals to other cells and molecules in the body, which have
the power to kill.
Antibodies are protein molecules, as are many of the important,
hardworking
components of the body. Proteins are infinitely variable
Page 99 of 174

molecules and this is what makes them so useful. In the case of the
antibodies, their versatility is employed in making molecules that bind
specifically to a particular target molecule, or antigen, and to no other.
The body produces many antibodies so that if it has to combat a new
bacteria or virus it is certain to find an antibody in stock that is just right
for it. Special factory cells produce the antibodies and each cell produces its
own particular form of antibody.
Professor Jonathan believes that there is no reason why the immune system
should not attack food molecules just as enthusiastically as it attacks
invading germs after all food is chemically different from our own bodies.
Recently it has been discovered that stressful events can make the immune
cells far less responsive to infection. Even something as simple as taking an
exam can make us more vulnerable to infection.
Inflammation, produced by immune attack, can make the gut wall leakier.
One source of inflammation is disease- any gut infection that produces
diarrhoea may inflame the gut wall. In babies, such infections are often the
start of food intolerance.
Antigens and allergens
Professor Jonathan describes an antigen as any molecule that can provoke
the body into producing antibodies to it. To do this the molecule must be
above certain size, because the B cells and their colleagues in the immune
system are programmed to ignore very small molecules. Simple chemical
molecules, such as water or salt cannot act as antigens.
One major group of antigens are proteins, which are widespread in all
living things. The chemical variety of proteins makes them good
antigens.
The other potential sources of antigens in food, apart from the proteins,
are small molecules such as phenols, amines and carotenoids. Some of
these give the food its colour and flavour, others are there to deter animals
from feeding on that food, or prevent it being attacked by bacteria and fungi.
The majority of theses small molecules are natural compounds, but artificial
colours, flavours and preservatives greatly increase the number present in
modern food.

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An allergen is essentially the same thing as an antigen, except that it

happens to cause an allergic reaction in a particular person. The main
difference between an antigen and an allergen is not in the molecule itself
but in the way the individuals immune system reacts to it.
How to test food intolerance?
In Professor Jonathans opinion the link between food and symptoms is
unlikely to be made when the body is subjected to a constant bombardment
with the food.
For him the standard test used for diagnosing food intolerance is the
elimination diet, in which all or most of the commonly eaten foods are
avoided for a period of one to three weeks.
The diet consists in two parts. First you avoid any food that might be
causing trouble and see if the symptoms clear up - exclusion phase. If the
symptoms do disappear, then foods are reintroduced, one at a time, to
discover which ones produce the symptoms - reintroduction phase. This
diet must be strictly followed by medical observation.
The patient often feels a great deal worse initially, but then recovers
fairly spectacularly on the sixth or seventh day.
The purpose of the elimination diet is to ask your body questions about the
foods it has to cope with, and give it a chance to tell you which ones make it
ill. In order to hear the answers you need a period of silence.
The classical allergic diseases.
The classic allergic diseases are hay fever, perennial rhinitis, asthma,
urticaria, atopic eczema and immediate onset food allergy.
To avoid dangerous situations once the allergic food is known it must be fully
avoided. It is important to always ask when eating out the composition of the
food in question and reading labels as well. It is important to learn the
chemical names that are behind a certain food and when suspicious about a
certain food it should be eaten in a small amount until you are sure it is safe
to eat.

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People who are sensitive to peanuts should be always aware to anything

eaten because peanuts are easily disguised in many foods and compositions.
Researches and some doctors who have been treating people with food
intolerance and chemical sensitivity believe that such sensitivity can produce
a wide range of mental problems. The most common are anxiety and
depression, but many more serious illnesses, including psychosis and
schizophrenia, have also been attributed to food.
The mind has the power to produce health, as well as illness. Some allergic
symptoms may affect the brain and cause mental problems, these being
secondary to the allergic response itself.
Biological research has presently been studying the relationships between
the immune system, the nervous system and the hormones.
Among the discoveries there is the fact that stressful events can make
the immune cells far less responsive to infection.
Preventing food sensitivity
Some doctors defend that food intolerance and allergy may run in the family.
Nevertheless this does not mean that the illness cannot be avoided. In food
allergy, the environment is important, especially in the first year of life. The
child inherits a predisposition to allergy. The kind of conditions the child finds
after and maybe even before birth will decide whether it will develop allergy
or not. In the case of food intolerance the prevention is not so easy but some
cautions may be taken.
If one of the parents has allergic symptoms probably the child will also be
predisposed to it. If both parents have allergies the probability increases. But
predicting these factors with babies is not very easy.
Measures to avoid allergy according to Professor Jonathan
Dont eat too much of any food while pregnant.
Try to give up smoking and avoid smoking in the house.
Breast-feed for the first year if possible. Give nothing but breast milk for the
first 4-6 months.
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While breast-feeding, avoid eating foods that are likely to cause allergic
reactions like milk, eggs, peanuts, fish, citrus fruits (oranges, lemons etc,
wheat beef and chicken.
For the first year, have no furred pets, keep dust to a minimum and keep the
house free from moulds.
Avoid unnecessary surgery during the first year of life.
Professor Jonathan defends that a babys immune system is not fully
developed at birth. To protect it against infection in the first few months of
life, a mothers milk contains antibodies and viruses, and the babys gut is
leaky to allow these antibodies through into the bloodstream. Because the
gut is so permeable, undigested food molecules also get into the blood in far
greater quantity than in an older child or adult.
Any food that the baby eats or drinks during the first three months of life will
be absorbed into the bloodstream in appreciable quantities.
He believes that a bottlefed baby or one that receives solids before
three months of age, is exposed to large quantities of foreign
proteins entering the bloodstream, and there is a possibility that these
can cause allergic reactions.
Proteins from the mothers food can be absorbed intact from her gut and
pass into her breast milk.
He advises that when new foods are introduced they must be carefully
chosen avoiding high potential allergic foods and introducing low potential
allergic foods.
The main problem foods according to researches are eggs, milk, fish,
peanuts, wheat, rye, barley, nuts, soya, citrus fruits and chocolate.
Because food molecules pass into breast milk, it is important for the mother
to watch what she eats while breast-feeding. She should avoid eggs, cows
milk, peanuts and fish and should restrict her alcohol intake.
The more allergens a baby is exposed to during the first year of life, the more
likely it is to develop allergies. The major domestic allergens are house-dust
mite, moulds, and particles of animal skin.
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About Trees
How plants are structured
The Philips Nature Encyclopedia explains that each part of a plant is
designed to fulfil a particular function: to make food, to take up water
and minerals, to transport and store food within the plant or to
reproduce.
Above ground are the green stems and leaves, which capture light and
produce food. The leaves of green plants grow in many shapes and sizes,
but are generally arranged regularly along the stem. Such an arrangement
minimizes overlap and ensures that each leaf catches a maximum amount of
light. The leaf surface is sealed with a watertight, airtight layer of cells, the
epidermis, which secretes a waxy cuticle. The leaf has pores, called stomata,
through which air enters and waste gases leave. Water vapour also
evaporates from the inside of the leaf through the stomata, creating the
transpiration required to draw water upwards from the roots. To avoid
excessive water loss on a hot sunny day, (stomata) are usually much more
numerous on the lower surface of the leaf, the side not turned to the Sun.
Guard cells on leaf surfaces open and close the stomata to control, the rate
of water loss.
The stem of the plant holds the leaves up and out towards the light,
and holds the flowers out to catch the wind or to where the insects
the birds that pollinate the planet can find them. A rigid column of
wood supports the stems of arboreal plants. Herbaceous plants with slender
stems and no woody tissue maintain a rigid stem by keeping the stem cells
full of watery sap.
Plant Feeding
Roots absorb water and mineral salts, and anchor the plant in place. The
surface epidermis cells of roots just behind the growing tip have long tubular
extensions - the root hairs increase the surface area of the root available
for absorption. Plants continually take up water from the soil, for 90 percent
or more of the water they take up is always lost through inevitable
transpiration: the evaporation of water and water vapour into the
atmosphere from the leaves.
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The way a plant grows is determined partly by its own heredity but also by
its surroundings. Plants growing on the woodland floor are often tall and
slender, competing for light, whereas the same plant growing in the open
may be shorter and bushier. Plants growing in short grass will often develop
ground hugging rosettes of leaves to suppress the growth of grass around
them and also to prevent the permanent parts of the plant from being eaten
by grazing animals.
Shape and form
A fir tree, an oak and a date-palm illustrate three quite different types of
plant architecture. The fir tree (a conifer) has a symmetric conical shape. Its
branches come out at regular angles around the trunk, and bear small, stiff
twigs along their length. The oak has branches dividing many times into
successively smaller branches and finally into twigs that bear the leaves and
flowers, creating its distinctive shape. The date palm is quite different from
either. Its trunk does not branch at all and carries much divided leaves in a
bunch at the top.
How Tropical rain forest plants live
In one hectare of rain forest there may be as many as 200 species of tree
alone whereas in the same area of the richest temperate forest there might
at best be about 25. The tops of the rain forest trees together form the vast,
green canopy a mass of branches, leaves, fruit and flowers creating an
aerial world in which most of the forest animals live. Above the canopy tower
are the forest giants. Way below are shrubs and climbers, the under storey,
and on the shady floor are minute algae and delicate fungi.
Some rain forest may well have existed largely undisturbed for 60 million
years. In these stable conditions the forests have become the richest
habitats in the world.
They support half the total number of species of animals and plants on the
planet.
Despite its diversity, the rain forest canopy looks from the air like a vast
green carpet, spotted with the colours of flowers and birds, and frequently
interrupted by the tall emergent. With its air plants that grow on other
plants and its climbers a rain forest canopy tree may support over 30 other
species of plants.
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Beneath the canopy forest is shady, with sparse undergrowth. To reach for
the sunlight some plants climb towards the light, using established trees for
support. Others are better adapted to survive in the shade.
The forest plant life supports its animals, providing shelter and sleeping
places, as well as food in the form of fruit, flowers and foliage. Plants are also
responsible for driving the forest ecosystem, especially in helping to recycle
vital water and nutrients.
Rapid recycling.
On the forest floor fungi thread their way through the thin soil, helping to
break down plant and animal remains into nutrients, which can then be used
again by plants. A cubic centimetre of forest soil may hold several metres of
fungal threads and as many bacteria as there are people on earth.
Decomposition is so rapid on the floor that there is little accumulation of leaf
litter. On this shallow soil, many trees grow buttress roots that spread out
around the base of the trunk and help hold it up.
Every tree dies and falls sooner or later, but in the last few decades the
forests have come under a much more serious threat: destruction by
humans. Forest destruction does not just harm a rich ecosystem, it has huge
environmental effects. Locally the removal of large areas of vegetation can
lead to run-off and flooding. On the global scale, forest burning puts high
additional amounts of carbon dioxide into the atmosphere, increasing
the greenhouse gases and contributing to global warming.
Life is richest in the canopy, where the bulk of the foliage is and where most
of the plant eaters live. Caterpillars of moths and butterflies feed on the
leaves, and are in turn eaten by frogs and birds.
Life in the canopy is very noisy with animals calling to keep in contact, to
pass on alarms, or to issue territorial threats. Canopy animals are adapted to
life in their tree top habitat. Parrots use strong claws and beaks to clamber
among the twigs. Fruit bats move among the trees by flying, but other
mammals far from solid ground have to cling on and climb around. Sloths
hang from branches by their claws as they feed on leaves. Spider monkeys
use their tails as a fifth limb to swing through the branches.
Floor dwellers

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On the forest floor, small animals like ants, beetles, earthworms and termites
feed on fallen leaves, dead wood and animal corpses.
They are vital to the forests ecology, for together with fungi and bacteria
they break down dead material into substances plants. This recycling of the
forests nutrients is particularly important because many of the rain forest
soils are very poor in minerals required for plant growth. Animals feed upon
these plants and decomposers further up the food chain. Giant boars graze
in clearings; pheasants scratch around for insects, seeds or fallen fruit; and
anteaters use their long, sticky tongues to capture termites and ants.
At the top end of the food chain are the large predators. Leopards hunt birds
and monkeys in the lower canopy and deer on the forest floor. Above the
canopy float keen eyed forest eagles, fierce predators of the air.
The rain forest ecosystem is linked together by a complex food chain in
which all the forest organisms depend upon each other.
The Northern forests
The dark, pointed profiles of conifer trees dominate the boreal forest. Species
like pine, fir and spruce are ideally suited to the challenges of the
environment: the shape of their branches allows them to shed weights of
snow rather than break, and their slender trunks are flexible in the face of
the strong winds. The root systems of these trees tend to be shallow,
enabling them to obtain water from the surface soils.
The soils beneath the conifer canopy are poor, acid, and often thickly
covered with needles. In these infertile conditions, the conifers growth is
assisted by fungi, which help breakdown the needles and supply the trees
with nutrients. In return, they probably gain carbohydrates from the tree.
Deciduous trees like birch and aspen also occur in the boreal forests, but the
early spring growth of the evergreens allows them to overtop and dominate
the deciduous trees. Plants like bilberry and sphagnum moss grow when
enough light reaches the ground.
The great providers
The conifer trees are fundamental to the boreal food chain. Moth and sawfly
larvae eat the needles. Other insect larvae, including those of the wood wasp
and pine sawfly, attack the wood itself. Capercaillies eat the conifer needles
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during winter, when food is to short. To crossbills and red squirrels, conifer
seeds are important dietary elements. Caribou and reindeer, which migrate
south from the tundra to spend the winter in the shelter of the forest, depend
upon scraping away the snow beneath the trees to find lichens and other
vegetation. Small rodents such as voles feed on bark, buds, fungi seeds and
berries. During spring and summer in the boreal forests, insects are
abundant, and they attract large numbers of migratory birds to the habitat to
breed. The abundant voles and other small mammals are the prey of the red
fox and the great grey owl. Other hunters include wolverines, wolves and
brown bears.
The boreal forests are one of the least disturbed habitats in the world, but
even so they have long been harvested for timber, and a local scale, berries
and fungi. Large areas have been cleared for farmland. But many boreal
forests are now at least protected by nature reserves and national parks.
Spreading their seeds
Flowering plants reproduce by seeds, formed in the female reproductive
parts of a flower after fertilization. The developing seeds are enclosed in a
protective case to form a fruit; conifers, on the other hand, bear their seeds
on the surface of the scales of the cone, from which they are shed directly.
To ensure the best chance of germinating safely and have surviving to
produce their own flowers, plants have evolved ingenious ways of protecting
and dispersing seeds.
Wings and parachutes
Many seeds are borne away on the wind. The small, single-seeded fruits of
dandelions and thistles each have their own silky parachute that carries
them some way from the parent plant. Conifers, such as pines and spruces,
have light, papery- winged seeds. The wings of maple and sycamore fruits
keep the nut-like seeds aloft for some time as they gently spiral to earth,
allowing the wind to blow them beyond the shadow of the canopy of the
parent tree. Orchids have minute seeds that can be blown away like a cloud
of dust, and the wind shaking the ripe capsules of poppies scatters their tiny
seeds.
Ocean crossings
The seeds of dandelions and thistles usually travel just a few yards, but some
fruits are dispersed over hundreds of miles by water. Ocean currents carry
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the buoyant coconut across the Pacific to colonize newly formed coral atolls.
Protected by a fibrous outer coat and a hard inner shell, the coconut embryo
can survive these long journeys. The seeds of alder are equipped with a
corky knob, which ensures they float if they are released over water. The
stream carries them until they lodge against a muddy bank where they can
germinate.
Animal carriers
Animals can disperse plant seeds and fruits in two ways. The hooked spines
of the burrs of certain plants can become caught in the animals fur and
dispersed as the animal grazers or, more commonly, the seed may be
enclosed inside a tempting juicy fruit. Such fruits often change colour
dramatically from green to red or purple when they are ripe, indicating to
animals that they are now sweet and ready to eat. Red is the most common
colour in fruits; pure red is invisible to insects, which would nibble the fruit
without dispersing the seeds.
Making sunlight into food
In green plants and algae, photosynthesis takes place in the chloroplasts,
miniature solar converters inside the plants cells. Chloroplasts contain the
green pigment chlorophyll, which absorbs light. The energy of light is
transferred to the chlorophyll molecule, which then passes it on through a
complicated chain of reactions, and biochemical processes that finally result
in the formation of simple organic (carbon containing) compounds such as
sugars.
Carbon dioxide from the air provides the carbon atoms for these organic
compounds. At the same time, water is split into its component atoms,
producing oxygen gas: oxygen is thus a by-product of photosynthesis. Sugars
are used by the plant as fuel for respiration, which generates chemical
energy to power biochemical reactions essential for survival and growth.
Respiration also produces carbon dioxide as a waste product, which can then
be used again for photosynthesis.
The products of photosynthesis also represent the starting point for the
formation of other simple organic molecules. These can then be combined
into larger molecules such as proteins, nucleic acids, polysaccharides and
lipids, from which all living material is made. Plants generally store food in

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the form of sucrose, a compound of the sugars glucose and fructose, and
starch.
Minimizing energy loss
Energy is lost from the food chain at each upward step that is when a plant is
eaten by a herbivore, or a herbivore by a carnivore. Without
photosynthesis to tap the Suns virtually inexhaustible supply of
energy, life would therefore rapidly run down.
Photosynthesis is not a particularly efficient way of converting the Suns
energy into food.
Only an average of about 1 percent of the light that hits a leaf is absorbed
(up to 3 percent in the most productive cases) and even then the maximum
possible level of photosynthesis is rarely achieved. Some desert plants, for
example, that live in the conditions of intense light, high temperature and
low humidity, keep their stomata closed during the day to prevent water
loss, and are thus unable to take up the carbon dioxide that is available.
Many tropical and desert plants have developed successful variations on the
usual pathways of photosynthesis in order to deal with such conditions. Net
photosynthetic rates of the tropical crops maize, sugar cane and sorghum
can be two to three times those of wheat and rice.
The overall efficiency of photosynthesis is also affected by a metabolic
peculiarity of many plants. A substantial amount of the photo-synthetically
fixed carbon is almost immediately converted back into carbon dioxide by
the process of photorespiration, especially when carbon dioxide levels are
low. The apparently wasteful process resembles normal respiration in that it
consumes oxygen and produces carbon dioxide, but occurs only in the light,
takes places in structures called peroxisomes, not in the mitochondria, and
does not generate any useful energy. It may however be involved in other
functions of the plant, such as seed formation.
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In The Work of Nature Yvonne Baskin explains that in the tropics,

keystone plants are often those that provide fruit for important seeddispersing animals. The relationship between fruiting trees and fruit eating
animals is called a mutualism because both parties benefit. Animals need the
nourishment the nutrient-packed pulp and seeds, and the plant needs to
have its seeds carried to new sites. Of course as animals eat fruit many of
the seeds get digested or destroyed. But a fraction may be deposited later a
good distance away from the parent tree. This service is valuable enough
that 50 to 90 percent of the canopy trees and shrubs and small trees in the
tropical forests of Central and South America bear fruits that are fleshy,
brightly coloured, or otherwise adapted to attract animals.
The dependence of animals on fruit producers highlights the importance of
protecting certain keystone plant species in the tropics.
Trees shelter the soil from the harsh actions of wind, sun and rain
and also supply it with litter and detritus, replenishing its carbon
and nutrient stocks. In addition, anywhere from 10 to more than 50
percent of the carbon that plants capture through photosynthesis eventually
passes from roots and symbiotic root fungi into the soil, where it feeds the
microbes that convert the plants detritus back into the reusable nutrients.
Trees in most tropical forests, for instance, put out a dense mat of fine
roots on or just below the surface to retrieve nutrients as soon as
they are released from the litter and to capture rainwater quickly,
before it can filter down to groundwater.
She explains that in addition, the forest canopy protects the soil from
chemical weathering, which proceeds three to six times faster in the
tropics than in temperate regions. The canopy also captures a large
proportion of rainfall as stem flow. As the water runs across leaves and stems
and down the trunk it picks up nutrients from the excrement from the hosts
of animals living in the canopy, along with substances leached directly from
the trees own issues.
Trees and perennial shrubs are the key to the site- restoring powers of
fallow vegetation in the humid tropics because of their deep, permanent root
systems. Shrubs and trees develop roots that thoroughly exploit soil
resources, stretching into the subsoil to pump deeply leached nutrients back
up to the surface. These roots also trap and recycle the nutrients that
fall with the rain. In fact, the ability of these long-lived root systems
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to maintain soil fertility is a key reason why the most sustainable

crop in the humid tropics are perennials: bananas, cocoa, rubber
trees and oil palms.
When trees are dead they continue to be useful to man as they are used for
furniture, wood and house construction.

About Water
Yvonne Baskin in her book The Work of Nature states that the earth
possesses the only liquid water in the solar system. She explains that life
sprang from the waters of ancient oceans, and that humans live intricately
bound to processes of water. The water that bathes the earths surface
provides habitat to many organisms, and essential sustenance to all.
She reminds us that our Palaeozoic ancestors crawled from the seas 400
million years ago, yet our fellow creatures and we still carry within our
tissues a remnant of those early oceans. Like most organisms, humans are
two thirds of water, and we must consume roughly two litres a day
to flush and replenish our vital processes.
In her opinion, the continual renewal and cycling of water through plants and
animals and across the landscape is essential to the productivity of the
lands, lakes, and coastal waters from where we harvest our food.
She says that the fresh water rivers, lakes and reservoirs contain less than
half of one percent of the planets fresh water. Fortunately for life on earth,
the ocean is a reservoir of fresh water.
Yvonne explains that water is breathed out pure and fresh from the
evaporation of oceans, from the open waters and soils of the continents, and
by the life processes of plants and animals, a great exhalation of water
vapour powered by the energy of the sun. This vapour cools and condenses
into clouds, rains out and makes its way back toward the sea.
It is her opinion that the most grandiose attempts by humans to modify
the water cycle are dams, reservoirs, and diversion channels that
have radically altered the quality and flow patterns of most of the
earths major rivers. The global climate changes that human civilization
has set in motion by unrestrained emissions of greenhouse gases may cause
a major redistribution of the earths rainfall.
She says that of the 113,50 cubic kilometres of rain that strike the land each
year, two- thirds evaporates directly from wet leaves and soil or gets drawn
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up by plant roots and transpired back to the atmosphere, as crops, meadows,

and forests grow. The remaining water percolates through the soil into
underground aquifers or runs off across the surface to join the ocean,
replenishing lakes, rivers and other aquatic habitats along the way and
creating a vast arterial system that connects alpine forests to coastal
marshes.
She alerts us to the fact that in croplands around the world, water logging
and salinization of soils are major causes of deterioration. That onethird of the worlds food is now produced on artificially irrigated lands,
and one third to one half of those fields suffer moderate to serious salt
problems because wasteful amounts of water are pumped up into
poorly drained soils.
She tells us that when rivers run grey with mud or lakes are filled with pond
scum, it often means someone upstream has ravaged forests, packed too
many cattle onto the range or cleared sloping land for crops.
She informs us that results clearly show that neither maize nor grasses
can duplicate the services of the original forest. The forest lets virtually
none of its soil or water escape and sustains a lush productivity
year round.
She alerts us to the fact that the destruction of the forest for a few years
worth of unsustainable grain crops is a tragic trade. And that the sediments
flow, are only half the problems created by modern agriculture. Since the
mid-twentieth century, chemical fertilizers have powered an enormous
increase in world food production and are not intricately linked to
agriculture.
She states that between 1950 and 1989, for example, the worlds farmers
increased their annual fertilizer use from 14 million tons to 143 million tons.
Too much of this fertilizer, however, never contributes to crop growth.
The consequences of the use of these fertilizers are invisible to farmers,
often showing up far downstream in rivers, lakes, and coastal waters. One of
the major fertilizer ingredients, phosphorus, binds to soil particles
and is carried away with surface runoff. Nitrate, is highly watersoluble and leaches from nitrogen fertilizers, animal wastes, and
organic matter. This causes serious pollutants in drinking water
supplies. They have been linked with increases in lymphatic cancer,
and, at high levels in drinking water, nitrates can cause a type of
anaemia in infants.
She tells us that in the tropics as well as in temperate streams, overhanging
vegetation may supply the bulk of the organic matter that fuel the aquatic
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communities below. The black water rivers of Amazonia, for instance,

are both acidified and tinted dark by organic substances leached
from decomposing leaf litter and from soils of annually flooded
forests.
She says that the acidified water discourages the growth of aquatic
plants like algae or water hyacinths. The few fish species that make a
living in black water rely on beetles, fruit, seeds and other materials that
happen to tumble into the water from the tropical forest overhead. When
these forests are cut, the aquatic communitys lifeline is also severed, and
little can survive in the rivers.
She explains us that downstream in the tropics, along river deltas and
lagoons, flooded mangrove forests perform many of the same roles that
trees along temperate streams do: sopping up nutrients and sediments that
run off the land, stabilizing shorelines, creating habitats that nurture
aquatic organisms, and sometimes supplying much of the organic matter
that supports the food chain in nearby coastal waters.
She tells us that researchers are studding and putting into practice a system
that they believe can work in order to prevent further ecological destruction
-ecological restoration is a notion that degraded lands can be restored to
a fully functional and self-sustaining condition and that the ecological
damage can be undone and natural landscapes recreated.
Some improvements have been verified in prairies where ecologists have put
this system into practice. The structure and water holding capacity of
the soils have improved dramatically.
The author tells us that multi-crop agriculture has also been put into
practice. The question for researches is weather multi crop systems involving
only two or three species can achieve the same yield as monocultures
without sacrificing the sustainability that diversity provides. Studies so far
show that the right combination of species in the right setting can
consistently yield more together then the same species grown singly on the
same plot. Not only do multi-crop systems often match the output of
monocultures; more important, they may provide steadier yields through
good and bad years while requiring fewer artificial resources to defend or
nurture them.
This strategy involves combining a cereal grain with a nitrogen-fixing
legume, such as inter-planting rows of corn between rows of clover. The
clover supplies nitrogen, provides living mulch, protects soil and water, and
creates habitat for insects that prey on crop pests.

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Plant diversity in a field not only lowers the risk of complete crop failure but
also preserves a level of natural pest control that helps reduce losses to
insects. It can also help sustain productivity by preventing soil deterioration.
In any multi-crop system, of course boosting output depends on picking the
right combination of species.
Around the world new strategies have arouse in order to prevent further
ecological destruction:
Researches say that by practising organic farming many harmful situations
can be avoided. Organic farming consists in a production system, which
avoids or excludes the use of synthetically compounded fertilizers,
pesticides, growth regulators, and livestock feed additives.
This system relies upon crop rotations, crop residues, animal manures,
legumes, green manures, farm organic wastes, mechanical cultivation,
mineral-bearing rocks, and aspects of biological pest control to maintain soil
productivity, to supply plant nutrients, and to control insects, weeds and
other pests.
Sustainable Agriculture is also being put into practice. It is a philosophy
based on human goals and on understanding the long - term impact of our
activities on the environment and on other species. Use of this philosophy
guides our application of prior experience and the latest scientific advances
to create integrated, resource conserving, equitable farming systems. These
systems reduce environmental degradation, maintain agricultural
productivity, promote economic viability in both short and long term
and maintain stable rural communities and quality of life.
According to researches the first aspect of sustainable agriculture is the
understanding that a respect for life, which protects its various forms, and
recognizes their right to exist, is not only desirable but also necessary to
human survival. A second aspect requires that the farming system does not
put life in jeopardy; its methods do not deplete the soil or the water, or place
farmers in situations where they themselves are depleted, either in numbers
or in the quality of their lives.
Sustainable agriculture is:
-

Environmentally sound

Economically viable

Socially acceptable

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About Air
The Philips Nature Encyclopaedia explains that all living things are
made up of molecules based on carbon. The carbon atoms come originally
from the carbon dioxide in the atmosphere and enter the living world by
photosynthesis in green plants, algae and some bacteria. These
primary producers are the starting point of a cycle of consumption,
decay and respiration in which carbon atoms are incorporated into
complex

organic

compounds

and

then

released

from

these

compounds.
Oxygen gas is returned to the atmosphere from the living world by green
plants

and

cyan

bacteria,

which

give

out

oxygen

during

photosynthesis.
That life on earth is supported by an extraordinary thin shell of atmospheric
oxygen at an altitude of only 20 kilometres. The earth is the only planet in
the solar system having an atmosphere capable of supporting any life at all.
In fact, the evolution of life was intimately linked with the evolution of the
atmosphere, most crucially 2000 million years ago, when plants began
producing free oxygen.
During the first half of the Earths existence, only trace amounts of free
oxygen were present. Then green plants evolved in the oceans and they
began to add oxygen to the atmosphere as a waste gas.
The addition of large amounts of oxygen was very important for the further
evolution of life because of the role that ozone plays in protecting plants and
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animals from lethal ultraviolet radiation. Due to the early ozone layer being
very thin and close to the surface, living organisms had to rely on alternative
protection, and could only develop under about 10 meters of water.
As oxygen increased to 1 percent of the atmosphere, the required depth of
protective water became only 30 centimetres (12 inches) and complex multicellular marine life -forms could develop. The atmosphere continues to
evolve but human activities with their highly polluting effects- have now
overtaken nature in determining the changes.
According to Yvonne Baskin in The work of Nature, the major
greenhouse gases are water vapour, CO2, methane, nitrous oxide, and
manmade molecules known as chlofluorocarbons. With water vapour
excluded, all of the trace gases together make up less than a tenth of 1 per
cent of the atmosphere.
She explains that without naturally occurring levels of water vapour and Co2
in the air, for instance, the earth would be colder by about 33 degrees
centigrade, making it inhabitable for all.
She tells us that over the past 250 years, as modern industrial societies
developed, CO2 levels have risen from about 270 parts per million
to more than 350 parts per million and are continuously rising. She
explains that this is due to largely increased burning of coal, oil, and
other carbon rich fossil fuels, as well as the cutting and burning of
forests. In addition, methane levels from sources such as rice
paddies, landfills, and the guts of cattle and sheep, have more than
doubled since 1750 and are gradually rising.
She alerts that about one-fourth of the human contribution to rising trace gas
levels comes from deforestation, and most of that gas is CO2 released into
the air from soils and vegetation when trees are cut and burned. Land
clearing also releases significant amounts of methane and nitrous oxide,
especially when trees are burned. Ploughing the cleared land for crops over
time can release 25 percent of the carbon stored in soil organic matter.
Nitrogen fertilizers applied to these fields lead to further emissions
of nitrous oxide. Putting cattle on the land or flooding it for rice paddies
increase the emission of methane.
She tells us that the rise in global CO2 levels shows up on a chart in a
steadily rising wave. This wave reflects seasonal patterns in photosynthesis
as the terrestrial biosphere inhales huge amounts of CO2 during each spring
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and the summer, and then exhales it in a burst of microbial decomposition in

fall and winter. At the rate the biosphere breathes, an amount equivalent to
the total CO2 in the atmosphere passes through green plant communities on
land every seven years.
In her opinion the carbon that plants pull from the air may be returned to the
atmosphere quickly, as microbes or animals that consume fruit, leaves,
algae, and other plant material burn the carbon compounds to fuel their
life processes and breathe CO2 back to the air as a waste product.
She explains that methane is second only to CO2 as the most important
human generated greenhouse gas. Although it exists at atmospheric
concentrations 175 times lower than CO2, a molecule of methane is twenty
as effective in absorbing and trapping radiant heat. Intensive livestock
grazing in temperate and tropical grasslands and flooding of large
areas for rice cultivation are believed responsible for doubling
atmospheric methane over the past 250 years.
She points out that nitrous oxide is a very long-lived greenhouse gas whose
production has nearly doubled in the past century. Automobile
exhausts and the burning of nitrogen-loaded fossil fuels such as coal
generate some of the rising tide of nitrous oxide, but a major portion of it
comes from the microbial breakdown of ammonium or nitrates in the soil.
She concludes that the production of nitrous oxide is particularly steep in
agricultural areas where high rates of nitrogen fertilizer are applied to the
soils and in ecosystems like temperate forests where, ironically, acid rain and
dry deposition deposit high loads of nitrogen pollutants.
Yvonne Baskin explains that terrestrial plant communities influence
climate processes both directly and indirectly. Vegetation generates
surface conditions, such as roughness and albedo, at the boundary between
the earth and air and determines evapo-transpiration rates, influencing
regional rainfall, temperature patterns, and air currents. Both plants and soils
serve as sources and sinks for greenhouse gases, such as carbon dioxide,
methane and nitrous oxide that change the heat-trapping properties of the
atmosphere, indirectly influencing the global climate. Major realignments of
the earths vegetation zones, driven either by human land-use changes, such
as deforestation, or by a warming climate, affect both the surface
properties of the earth and the gas exchange between biosphere
and atmosphere and climate in a continuous push pull between living
things and the atmosphere. Even without the warming effect of green house
gases, human driven build-up of carbon dioxide in the atmosphere will
influence plant growth and alter key physiological processes, such as
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transpiration, that also have a profound effect on regional temperature and

rainfall.
Some people have proposed geo-engineering as a solution. One way to do
that is by deliberately enhancing greenness; a strategy that on its face
seems far less outrageous than other proposed climate manipulations aimed
at diverting sunlight from the earth:
Two U.S forest Service researchers optimistically estimated in 1190 that the
nation could sequester more than 56 percent of its own carbon emissions in
new wood by planting trees on virtually all economically marginal and
environmentally sensitive pasture and croplands and non-federal forest
lands.
The air is directly affected by what is done on the soil and
vegetation therefore farming procedures must be changed.
She tells us that researchers are studding and putting into practice a system
that they believe can work in order to prevent further ecological destruction
-ecological restoration is a notion that degraded lands can be restored to
a fully functional and self-sustaining condition and that the ecological
damage can be undone and natural landscapes recreated.
Some improvements have been verified in prairies where ecologists have put
this system into practice. The structure and water holding capacity of
the soils have improved dramatically.
The author tells us that multi-crop agriculture has also been put into
practice. The question for researches is weather multi crop systems involving
only two or three species can achieve the same yield as monocultures
without sacrificing the sustainability that diversity provides. Studies so far
show that the right combination of species in the right setting can
consistently yield more together then the same species grown singly on the
same plot. Not only do multi-crop systems often match the output of
monocultures; more important, they may provide steadier yields through
good and bad years while requiring fewer artificial resources to defend or
nurture them.
This strategy involves combining a cereal grain with a nitrogen-fixing
legume, such as inter-planting rows of corn between rows of clover. The
clover supplies nitrogen, provides living mulch, protects soil and water, and
creates habitat for insects that prey on crop pests.

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Plant diversity in a field not only lowers the risk of complete crop failure but
also preserves a level of natural pest control that helps reduce losses to
insects. It can also help sustain productivity by preventing soil deterioration.
In any multi-crop system, of course boosting output depends on picking the
right combination of species.
Researches say that by practising organic farming many harmful situations
can be avoided. Organic farming consists in a production system,
which avoids or excludes the use of synthetically compounded
fertilizers, pesticides, growth regulators, and livestock feed
additives.
This system relies upon crop rotations, crop residues, animal
manures, legumes, green manures, farm organic wastes, mechanical
cultivation, mineral-bearing rocks, and aspects of biological pest
control to maintain soil productivity, to supply plant nutrients, and
to control insects, weeds and other pests.
Sustainable Agriculture is also being put into practice. It is a philosophy
based on human goals and on understanding the long - term impact of our
activities on the environment and on other species. Use of this philosophy
guides our application of prior experience and the latest scientific advances
to create integrated, resource conserving, equitable farming systems. These
systems reduce environmental degradation, maintain agricultural
productivity, promote economic viability in both short and long term
and maintain stable rural communities and quality of life.
According to researches the first aspect of sustainable agriculture is the
understanding that a respect for life, which protects its various forms, and
recognizes their right to exist, is not only desirable but also necessary to
human survival. A second aspect requires that the farming system does not
put life in jeopardy; its methods do not deplete the soil or the water, or place
farmers in situations where they themselves are depleted, either in numbers
or in the quality of their lives.
According to researches sustainable agriculture is:

Environmentally sound
Economically viable

Socially acceptable

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Today, action is occurring at every level to reduce, to avoid and to better

understand the risks associated with climate change. Many countries have
prepared greenhouse gas inventories; and many are actively pursuing
programs and policies that will result in greenhouse gas emission reductions.
Changing our live styles, choosing to use environmental friendly
materials can be our contribution to help prevent further
destruction.
Some measures are being put into practice such as:
Controlling the Greenhouse effect by:
Reforestation
Many researches believe that replanting forests can recycle as much as 2
billion tons of carbon dioxide per year.
Revolution of new types of cars
Researches tell us that fossil fuels contribute to a large amount of
greenhouse gases in the atmosphere. Cutting the fossil fuel use can help
greatly in reducing global warming. In their opinion there is a way to do this
by making a revolution of the transportation that we use everyday.
They say that solar, electricity, hydrogen or other renewable fuels can power
cars.
World population
Researches say that the rate of population growth in the undeveloped
countries is three times faster than in the developed countries. With this
increase in population, there will also be a demand of food. This will lead to
an increase of cattle rising and farming area. The amount of methane
released will consequently rise.
They say that not only will there be an increase in methane, the quantity of
lumber demanded will also rise (as a result of furniture or other construction
needs).
Phasing out the use of the CFCS

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Researches tell us that by eventually phasing out the use of

chlorofluorocarbons, we can get rid of a gas that contributes an estimated 10
percent to global warming. Substitute chlorofluorocarbons with other safer
chemical compounds, or restrain from using it or products made using it will
help contributing to the phasing out of chlorofluorocarbons.
Other energy sources
Researches defend that we need other sources of energy, renewable sources
of energy such as the sun, the wind, or hot springs. Shifting from fossil fuel to
these sources would reduce carbon dioxide emissions another 700 million
tons.
According to them, another option of a new fuel worth considering as part of
a defence against greenhouse warming is hydrogen. It is one of the cleanest
burning fuels available. When electricity is passed through water, the water
molecules split into hydrogen and oxygen. The hydrogen gas that results
can, like natural gas, be piped to where it is needed to produce heat, power
slightly modified vehicles or other industrial uses.
They believe that besides developing alternative sources of power, another
step we can take is to use the fuels we have more efficiently. Building
automobiles that use less gasoline is a step. Insulating our homes so that we
can heat and cool them more efficiently is another. On a global basis, if the
industrialized nations can use fuel twice as efficiently as in the past,
scientists estimate they can reduce carbon dioxide emissions by 1.5 billion
tons.

Plant a fruit tree

Specialists say that it is better to buy a fruit tree at the shop, buying the
rootstocks of the dwarfing (smaller than normal) type for they are generally
best for the home gardener. They say they are the easiest to harvest and to
prune. They produce higher yields per acre than larger trees. Fully dwarf
trees allow one to grow as many as nine different trees in the space that one
full sized tree would take up.
Many people plant the new tree directly in a permanent location and some
put the tree in a pot so it can be given special care. By being in a pot, it can
be brought into a warm spot. This is helpful in callusing the new graft and it
is especially beneficial for some stone fruits.
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They say that when the trees starts to leaf out, it can be moved outside to a
sunny location but can still be brought in if the weather gets cold freezing.
During the first days, the tree can be put out side for a few hours in order to
get used to the climate outside. In hot weather months it can be given a little
shade if necessary.
They inform that the tree can be set in its permanent location in mid fall or
early spring when the tree is dormant. If one is careful not to disturb the root
ball, the tree will hardly know it has been transplanted. They alert that
potted trees will not survive outside during the winter unless the pots are
sunk into the ground. The tops may take thirty below (-1.11 Celsius) but the
root area can only take about 10 degrees F (-12.21 Celsius).
They advise that when selecting a site for planting the tree, to look for one
with good drainage. If the spot selected has a high water table or has
standing water after a rain, a raised mound or bed should be constructed ant
the tree must be planted above ground level. They explain that the roots of
fruit trees need air.
They also advise to plant fruit trees in good soil. They say that if the ground
is filled with construction rubble, an area can be dug of about four feet by
four feet by 18 inches deep and replaced with garden soil that drains well.
They advise to only start fertilizing with natural fertilizer, after the tree is well
established.
They explain to plant a dwarf fruit tree so the graft between the rootstock
and scion, or between the inter stem and scion is several inches above the
ground. If not, the scion may root directly and the tree will not be dwarfed.
The roots inter stem graft however can be planted below ground.
They say that once trees are planted, they must be watered conscientiously,
and given an inch of water weekly from bud break through August, unless
rainfall is heavy. After August, trees may be watered sparingly so they can
harden after winter.
They explain that a mulch or grass clippings, wood chips, newspaper held
down by bricks or rocks, or any other suitable materials will conserve soil
moisture and discourage weeds.
They say that training a young tree should result in a good bearing
framework. The central leader system is most commonly used on dwarf
apples.
They advise to prune as little as possible while trees are young, only enough
to achieve the desired structure and maintain the central leader. This can be
done with pin type clothes, pins, pieces of wood called spreaders, or
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hanging plastic jugs of water from the heavier branches. A second tier of
branches should be established above the first scaffold. Two or three tiers of
branches are enough on a dwarf tree. They point out that the leader must
always remain in the highest point in the tree even though it can be pruned
to keep the tree at the desired height.
They say that as the fruit tree grows older it must be pruned so light and air
can reach the fruit. Renewal pruning should be done from time to time since
the size and quality of the fruit diminishes on old fruiting wood. Spring
pruning encourages more growth. If some varieties are too vigorous, they
must not be pruned until July or August for pruning will not stimulate as
much as new growth, If graft failed to show any growth and sprouts develop
from below the graft union, there is no need for despair! Allow two or three of
the sprouts to grow. If they develop adequately, you may try bud grafting
later in the summer or try more scion grafts next spring.

The suffering of animals and the

environment
Meat eating and violence toward humans
Some researchers defend that there is a casual relationship between the
cruelty, torture and death of human beings and the ongoing
slaughter of millions of pigs, cows, fowl and sheep, not to mention
whales, dolphins and seals they say that it is obvious to anyone aware of
the interrelation of all forms of existence and of the karmic repercussions of
our actions. They explain that by our consumption of meat we allow this
carnage to continue and are part perpetrator. And because of the causeeffect relationship, we are also part victims. They question: How is it
possible to swallow the carcasses of these slain creatures,
permeated as they with the violent energy of the pain and terror
experienced by them at the time of their slaughter, and not have
hatred aggression and violence stimulated in oneself and others?
It is pointed out by several observers that factory farms deny animals
many of their most basic behavioural and physical needs. They are
mobilized in crates and cages, or overcrowded in feedlots and buildings. All
factory-farmed animals are denied normal social interactions. Such artificial
conditions cause animals to suffer from boredom, frustration and
stress, which often lead to abnormal behaviour, including unnatural
aggression. The livestock industry claims that productive animals are by
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nature healthy animals. The reality is that drugs, hormones, and other
chemicals are routinely administered to animals in intensive confinement
systems to mask stress and disease and to speed up growth. In
addition, farm animals have been selectively bred for productivity at the
expense of their well being and are worn out in a fraction of their natural
life spans. Hundreds of thousands of these animals die every day. Physical
disorders brought on by exhaustive production demands are common. Dust
and toxic gases accumulate in crowded, enclosed systems, causing
respiratory diseases and death. Losses are high yet the industry
considers these acceptable because factory farm profits depend on the
optimal use of space and equipment and not on the well-being of individual
animals.
In a farm of the United States investigators filmed an employee driving
thirteen one or two day old calves to a remote part of the property. The
employee pulled and kicked the calves from a truck, tossed them into a
five-foot pit filled with several inches of water. And shot them in the head
with a small calibre pistol. Some of the wounded calves fought to get
out of the pit; some could only struggle to keep their heads above
water. Many of the calves were shot several times and still trashed
and kicked for more than ten minutes.
Researches tell us that a dairy cow must give birth every year if she is to
keep producing milk. Every year the dairy industry produces more than one
million unwanted calves as a by-product of its intensive- production
techniques. The female calves are often kept alive to be put to work as dairy
cows. The male cows are usually killed at one or two days or end up in the
veal industry, which is dependent on dairy farms. Female calves often
replace their mothers or are slaughtered soon after birth for the rennet
in their stomachs (an ingredient used in making most commercial
cheeses).
The life of a dairy cow on a factory farm is harsh. She is reduced to a
virtual milk machine. Often they are milked three times a day. After
approximately four years, a dairy cow is considered used up and sent to
slaughter.
They tell us that the dairy industry is responsible for the majority of animals
that cannot stand or walk on their own are sold for slaughter. Cows that are
physically used up by dairy industry and calves that are too young
to walk on their own are often dragged or shocked with electrical
cattle prods. They may be left without food, water, or medical care for
hours or days. Owners will not humanely euthanize these sick and
suffering animals because they are more worth alive.
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They explain that with genetic manipulation and intensive production

technologies, it is common for modern dairy cows to produce 100 pounds
of milk a day10 times more than they would produce in nature. To
keep milk production as high as possible, farmers artificially
inseminate cows every year. Growth hormones and unnatural milking
schedules cause dairy cows udders to become painful and so that
they sometimes drag on the ground, resulting in infections and
overuse of antibiotics.
Harmful results to the environment
Health researches affirm that cows milk is an inefficient food source.
Cows, like humans, expend the majority of their food intake simply leading
their lives. It takes a great deal of grain and other foodstuffs cycled
through cows to produce a small amount of milk. And not only is milk
a waste of energy and water, the production of milk is also a
disastrous source of water pollution. A dairy cow produces 120 pounds
of waste every day. In California, where one fifth of the countrys total supply
of milk is produced, the manure from dairy farms has poisoned vast
expanses of underground water, rivers and streams. In the Central
Valley of California, cows produce as much excrement as a city of 21
million people.
Health
According to several health researches, dairy products are a health hazard.
They contain no fibre or complex carbohydrates and are laden with
saturated fat and cholesterol. They are contaminated with cows
blood and pus and are frequently contaminated with pesticides,
hormones and antibiotics. They affirm that dairy products are linked
to allergies, constipation, obesity, heart disease, cancer and other
diseases.
Cows like all mammals make milk to feed their own babies not
humans.
Egg laying chickens
Observers tell us that egg-laying chickens are kept under what are called
intensive or factory farm stoking systems. In one common type four
hens are squeezed into what are called battery cages. In this confined
area they spend most of their brief lives. The cages have no perches and are
made of wire mesh to allow the faeces to fall through the bottom. With no
solid floor to scratch on, their toenails grow very long and
sometimes become entangled with the wire mesh, even causing the
toe flesh itself to grow around the wire. In addition, lights in these
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places are kept on 18 hours a day to encourage the hens to lay eggs
constantly. Each hen averages an egg every 32 hours for 14 months and
then is slaughtered.
They alert that with no room to scratch the ground, build a nest, dustbathe, stretch their wings or even move about, the chickens every
instinct is denied. The inevitable stress arising from such wretched
conditions drives the stronger birds to attack the weaker ones, who,
with no way of escaping, may become victims of cannibalism.
To combat cannibalism, birds are de-beaked, a mutilation process
whereby the beak, a complex of horn, bone and sensitive tissueand the chickens most important member is severed with either a hot
knife or a guillotine like device. Sometimes in the course of the animals
life this is done twice. This method is also used on turkeys.
Pigs
Observers say that pigs that are kept in unsuitable, overcrowded conditions,
on the factory farms, respond by biting each others tails and fighting in
general. Because this causes a reduction in their weight, farmers take
oppressive remedial measures, like cutting off the pigs tails. All this brings
about the Porcine Stress Syndrome, described as rigidity, blotchy skin,
panting anxiety and sudden death.
According to observers sows (female pig) are first mated when they are 6-8
months old. Most of them are artificially inseminated. Pregnancy lasts 16.5
weeks and a sow will give birth to between five and twenty-five piglets.
Piglets are prematurely weaned (start feeding with solid food) after 2-4
weeks (weaning would naturally occur at 12-14 weeks) and a week later
the sow will be serviced again.The natural life span of a pig is 10-150
years. Sows spend at least two thirds of their life in pregnancy.
Farrowing crates are metal crates barley larger than the sow, giving no room
for turning around. Any attempt to movement means the sow will
unavoidably rub herself against the crate bars causing sores, abrasions
and swellings. Lameness, other leg, back and hip problems are
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common. Sows also show stereotypic behaviour such as gnawing and

biting stall bars.
The strong instinct to build a nest out of leaves, grass or straw is completely
frustrated. The floors are concrete or slatted and do not have any bedding.
Intensification has lead to increased disease problems, particularly amongst
piglets. Viral pneumonia, meningitis, swine vesicular disease, blue-ear
disease and scours are some of many diseases that can affect pigs.
Some male piglets are also castrated without anaesthetic. This is to avoid a
strong flavour in meat from sexually mature male pigs. However, pigs are
generally slaughtered before reaching sexual maturity.
Modern pigs have been selectively bred for fast growth, leading to lameness
and other leg problems. The pigs are unable to support their own rapid
weight gain. Mothering pigs have the added problem of coping with
rapidly growing suckling piglets. This can cause the sow a loss of
bodyweight and loss of bone tissue leading to hip or spinal bone
fractures.
Cruelties
Observes tell us that nearly all cattlemen dehorn, brand and castrate
their animals. This inflects severe pain on the animals. Even worse than
dehorning and branding is castration, which most farmers admit causes
shock and pain to the animal. In the United States, where anaesthetics are
usually not used, the procedure is to pin the animal down, take a knife, and
slit the scrotum, exposing the testicles. Each testicle is then
grabbed in turn and puffed on, breaking the cord that attaches it.
Male lambs are castrated before three months old. The method consists in
the application of a tight rubber ring cutting off the blood supply.
This causes severe pain. The use of a knife is also common.
Ewes (female sheep) generally lamb once a year. If an ewe has only a single
lamb it may grow too large to pass through the narrow birth canal. Many
farmers choose to cut the front legs off the live lamb whilst still in
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the womb. This is carried out to avoid having to pay a vet to perform a
caesarean. This practice is very common and many lambs are killed this way
during the lambing season.
Transportation to slaughter
Observers tell us that one of the greatest sufferings inflicted on farm animals
takes place during their transportation to the slaughterhouse. Their
mistreatment begins with the loading, a task often done roughly and
hurriedly. Animals that fall off the loading ramp are sometimes left
unattended to slowly die of their injuries. Inside overloaded trucks the
animals suffer from crushing and suffocation as a result of pile-ups. Many
times the tucks travel at high speed, some animals succumb to motion
sickness.
They explain that cattle often spend twenty-eight to seventy-two hours
inside a truck without food or water before being unloaded. To their
despair of thirst and hunger is often added the bitter winds and cold of
winter that can cause severe chill, and the heat and direct sun of summer
exacerbate the dehydration caused by lack of water.
Methods of slaughter
Observers explain that farm animals are stunned by electricity or
percussion and killed by cutting the blood vessels in the neck,
causing exsanguinations. Other methods involve cutting the neck
without stunning the animals
Stunning is also used it consists in producing unconsciousness of head in
carbon dioxide, gas, electrical shock, all of them aiming to allow the animal
to bleed out while it is still alive. An animal that is dead before it has
bled out will be unsuitable for marketing.
In some countries carbon dioxide stunning is used, this is strongly criticised
by scientists as inhumane, pigs suffering from breathlessness and
hyperventilation while trying to escape.

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They inform us that large numbers of animals are slaughtered rapidly in an

assembly line. They leg lift chickens and turkeys when they are fully
conscious. Their heads are immersed in water to make electrical
contact, but some flutter and are not stunned. Chickens, turkeys and pigs
are subjected to scalding water to remove their feathers and hair. When
stunning is not done properly or exsanguinations has not
progressed enough, a significant proportion of animals are burnt before
going unconscious.
They point out that the slaughter of fish has received little attention. Fish
die by asphyxia when they are taken out of the water, or when they
are ground up in vacuum fishing. If they have been caught in nets, they
may be exhausted from the attempts to free themselves. Sometimes fish
are gutted while their hearts are still beating, and the beating is
prolonged when they are put into ice. Fish feel pain, and suffer stress in the
nets and during asphyxia.
Sometimes fish is thrown back after withdrawing the hooks; fish may then
die of the inability to eat, or microbial or fungal infections.
Meat and fish production is damaging the environment
Researchers point out the harmful effects that meat and fish production
cause on the earth:
Livestock contribute massively to the Greenhouse effect and global
warming as they emit high levels of methane.
Aquatic and plant life are destroyed by acid rain that result from
ammonia in animal waste and agricultural fertilisers.
Livestock farming uses limited resources inefficiently. Millions of people
suffer from hunger and thirst in the developing world while grain and
water are used on rearing animals to be slaughtered for food in the
developed world.
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Millions of hectares of life sustaining rain forest are destroyed each

year to create grazing pasture putting at risk animal species and
indigenous human populations.
Intensive grazing causes soil erosion and nutrient depletion.
Over fishing has decimated fish populations to the point of near extinction of
many species. Dolphins and whales are killed by drift nets while massive
amounts of dead fish are thrown back into the sea or used as pig and sheep
feed.

Impact of nutrition on the

environment
Researches say that society has contaminated lands and rivers with
chemical wastes and poisons, fouled shorelines with massive spills
of oil and altered the chemistry of the air on which life depends.
Ozone depletion continues. Forests have been destroyed to provide
land for industries and cattle farming. There has been massive
extinction of species because the animal habitats are destroyed.
Scientists realise that forests and grasslands are very important for
transferring carbon between the atmosphere, vegetation and soil.
However, they point out that the green areas continue to be reduced
and depleted to make way for more cattle. The environmental damage
that occurs in converting forests to pasture for beef production is well
known. The cost of the environment is huge, with little forest regeneration
taking place on abandoned grazing land, and the self sustaining rainfall cycle
of entire regions is now under threat due to forest destruction.
Researches point out that peoples meat diets have contributed to the
destruction of rain forests. Huge areas of vegetation are removed to
give way to cattle farming.
They alert to the fact that natural marine animals are being reduced by
mans poorly conceived fishing practices, including the mining of the oceans.
They also say that natural animals are being pushed out by societys
predilections for hamburgers. They inform us that forests of all kinds are
being cleared to raise the beef for these addictions. With the forests
go the natural animals, as well as the oxygen people need for their
survival.
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They inform that natural animals are dying in droves because humans
carelessly dump all manner of petroleum products and poisons of all
kinds into and onto the earth. The earth is losing species at an alarming
rate.
Lets see how human nutrition systems can interfere with the
environment
Fruitarian impact on the environment
Fruit nutrition promotes the planting of new trees bringing all the benefits
to the life supporting mechanisms of the earth.
By eating fruit you spread the seeds of the fruit contributing for new
trees according to the laws of nature developed for millions of years
you do not have to kill any life form even a vegetable
Year after year, the tree gives you the fruit you need you dont have to do
anything for that as far as the tree is healthy and good.
Fruit can reforest the planet. By reforesting the earth fruit and nut trees
prevent erosion and mudslides and stabilize temperature extremes
and bring rain to deserts, dust bowls and drought areas. Trees along
with vines create oxygen, purify and filter the air. Trees eat carbon
dioxide, which prevents global warming.
The space land needed to plant many trees is minimal when compared to the
space needed to plant food for livestock as well as the area they occupy and
pollute. Trees do not need to be sprayed with chemicals, in a natural
environment the ecosystem is balanced and there are no parasite plagues.
Trees reduce the pollution of the planet, as there is no need of tin cans,
glasses and cardboard wrappings, as used in other foods. The fruit peels can
be used to fertilize soil. There is no need to waste human time in trash
pickup, no landfill exhaustion, and no trees killed for packaging, no
energy wasted in recycling plants.
Fruit tress, bushes and vines provide housing materials and when the fruit
trees are old they can be used as timber or make a fire to heat a house.
By eating fruit our influence on nature is minimal and only benefits can be
withdrawn in this man and nature interaction.
Vegetarian impact on the environment

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It has been said that a plant- based diet is the most compassionate,
least destructive way we humans can live upon this planet. Many
researches say that a mostly vegetarian planet would resolve so many
problems, land destruction and problems of insufficient food for
worldwide population. Researches say that each vegetarian saves one
acre of trees every year.
We can see how this happens by comparing the effects of an omnivorous diet
on the environment with a vegetarian diet...
Although the results compared to an omnivorous diet are indeed great this
diet still promotes the development of agriculture, which causes the
destruction of biodiversity of life in the fields and mountains and is
destroying little by little our ecosystems and all the life support mechanisms
of our planet. Food wrapping and conservation also generate trash
contributing to the destruction of the planet.
Omnivorous impact on the environment
Researches point out that in 1997 210 million tons of meat was produced.
They say that this fact has enormous ecological as well as economical
consequences worldwide. The latest scientific research indicates clearly
that todays mass keeping of livestock is one of the main causes of
the dying of forests.
Researches alert that about 50% of water pollution in Europe is caused
by mass keeping of livestock. Nitrate from agriculture has already
penetrated so deep into the ground water that some of the mineral water
labels no longer comply with guiding values for drinking water.
Nitrate from liquid manure being released as ammonia into the air in
an environmental poison, causing acid rain and other deposits
containing acid. In Holland, most part of the precipitation comes from
ammonia gases out of cow barns and they cause more damage to
the country than all of the automobiles and factories put together.
They tell us that ammonia does not only have terrible consequences for
forests, but also for water. Over fertilization causes among other things
an unnatural growth of algae, which in turn extract oxygen from
water.
In their opinion consumers who are responsible for the production of meat
are also mainly responsible for wasteful use of resources. On the same
piece of land that is needed to produce one kilogram of meat, one
could harvest 200 kg of tomatoes or 160 kg of potatoes in the same
period of time.
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Approximately 100 litres of water are needed to grow 1kg of grain,

the production of 1 kg of meat, however, takes 2000 to 3000 litres
of water.
Researches inform that about half of the worldwide produced grain is being
fed to animals in order to eat their meat. If less meat is eaten the quantity of
the grain saved could save about one billion people from starvation.
They tell us that over the last 25 years, cultivation of corn for
animals has taken over fields that used to produce wheat, rice and
millet as staple food. The margin of grain used has increased from 10% to
36%.
According to estimates made by the World Watch Institute in
Washington, the price for meat would have to be doubled or tripled
if one took in consideration the full ecological costs including
burning of fossil fuel, lowering of the ground water level, chemical
pollution of the soil and release of gases like ammonia and
methane. Not to mention the resulting costs of the public health
system.
In some researches opinion meat addiction is steadily poisoning and
depleting our land, water and air.
They say that a totally vegetarian diet requires 300 gallons of water
per day, while a meat eating requires more than 4000 gallons of
water per day.
They explain that a typical pig factory generates raw waste equal to that
of a city of 12000 people. In fact, the meat industry is the single greatest
polluter of water.
Researches tell us that the meat industry is directly responsible for
soil erosion because so much grain is needed to feed animals being raised
for food. In the U.S animals are fed more than 80 percent of the corn grown
and more than 95 percent of oats. They point out that the worlds cattle
alone consume a quantity of food equal to the caloric needs of 8.7
billion people more than the entire human population on Earth.
According to the World Watch Institute the easiest way to reduce grain
consumption is to lower the intake of meat and milk. They say that
roughly two of every five tons of grain produced in the world is fed to
livestock, poultry or fish. In their opinion decreasing the consumption of
these products especially beef, could free up massive quantities of
grain and reduce pressure on land.

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Cooked food and associated

problems
Thousands of years ago, our ancestors picked up the bad habit of cooking
their food which has been passed down to us ever since. This bad habit,
which neither the scientists nor we ever question, is the true source of most
disease directly or indirectly.
Experiences have been done with animals that are isolated from their natural
eating habits and given an eating pattern equal to humans and they suffer
the same diseases that humans do. While observing animals left in the wild,
leading their natural diet the same diseases do not occur.
Consequences of cooked food

The body struggles for years to stay healthy, despite the fact we
keep putting devitalised food into our mouths. When the body
loses this struggle we begin to develop disease.
Many childhood illnesses are not necessary and can be avoided if
parents had only known the importance of eating vital foods, rich in
natural enzymes.

Enzymes are essential in building and maintaining health. Heating

food to high temperatures destroys those living enzymes so
theyre unable to function. (For more information click on
enzymes).

Cooking converts digestible food into a substance that is difficult to

digest. No matter how hard our bodies try to break it down, we get
very little value from cooked food.

Cooked food places a constant strain on the human digestive

system. Instead of the simple and efficient digestion that occurs
with natural food.

The body has to deal with food that has been turned into an alien
substance. Toxaemia is the result and it invariably leads to a
variety of illnesses and diseases.

Cancer, arthritis, rheumatism, heart disease, obesity and most

other non-genetic diseases are symptoms of toxaemia.
However, this situation can be reversed if a raw food diet is
followed.

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Disease is the result of trapped poisons in the tissue of the

body. Trouble normally begins in the colon with an impaction of the
tissue walls and a general clogging of the bodys waste elimination
system.

Corresponding poisons collected in the human organism

stimulate the strong craving for addictive substances. Going
without bread for a week is difficult for a cooked food eater but going
without a banana is not. This happens because one is addictive and the
other is not.

Humans become addicted to substances that contain toxins such

as cooked food, heated tea, coffee, tobacco and alcohol.

When food is cooked in high temperatures, its protein becomes

coagulated; its sugar becomes caramelised, its natural fibbers
are broken down, which means it will take longer to move
through the intestinal tract, 30% to 50% of its vitamins and
minerals have been destroyed and 100% of its enzymes have
been destroyed.

When we treat foods with fire, we lose up to 97% of the watersoluble vitamins (vitamins B and C) and up to 40% of the lipid
soluble vitamins (vitamins A, D, E and K).

Cooking causes the inorganic elements to enter the blood,

circulate through the system, settle in the arteries and veins
and deaden the nerves.

The body loses its flexibility, arteries lose their pliability,

nerves lose the power of conveying impressions, the spinal
cord becomes hardened, the tissue through out the body
contract and the human being becomes prematurely old.

Matter is deposited in the various joints of the body, causing

enlargement of the joints. In other cases, it accumulates in one or
more of the internal organs, finally accumulating around the
heart valves.

Heating changes the lipids. Changed fats are incorporated into the cell
wall and interfere with the respiration of the cell, causing an increase
in cancer and heart disease.

After eating cooked foods, the blood immediately shows an

enormous increase of leukocytes of white blood cells. Corpuscles,
the white blood cells are a first line of defence and called the immune
system.

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This spontaneous multiplication of white corpuscles always take

place in normal blood immediately after the introduction of
any virulent infection or poison into the body since the white
corpuscles are the fighting organisms of the blood.

There is no multiplication of white corpuscles when uncooked food is

eaten.

Water rich foods

Drinking plenty of water is important for many reasons, it is what we

are largely composed of and it is constantly evaporating through
our skin. Water is natures best solvent.
If enough water is not taken, constipation, headaches and
intoxication-associated symptoms will be experienced.

When a piece of bread is put into our mouth the body uses an
incredible amount of energy to break it down and rarely entirely
succeeds in doing so. When fruit is eaten, this does not happen
for the body digests it with ease.

Water rich foods are important because they keep the body
clean. They are digested quickly, and the water in them helps to flush
toxins out of the body. If water rich foods are not abundant in a diet it
must be compensated with drinking water. But in now days we know
that drinking water is not reliable.

Intestinal clogging and constipation

Cooked food eventually leads to intestinal clogging and

constipation and it also clogs and constipates the body on a
cellular level.
When cooked starch is eaten, the body absorbs more than it needs.
Getting rid of the excess starch then becomes another burden
to the body.

Those who defend cooked foods often make the point that since the
body cannot absorb raw starch, this is a sign the food should be
cooked. Another way to look at it, however, is that the body absorbs
just enough of the raw starch for its needs and then passes out
the rest.

Cellulose the woody, fibrous part of food- was previously believed to

be unnecessary to the body. Because the body did not absorb it, it
wasnt considered important. Now people know that this fibber is
what keeps things moving through our body so that we dont
become constipated.
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Raw fibber has the ability to unclog the intestinal tract and
keeps it clean. Cooked fibber has lost the ability to do this for
us.

Dirty arteries

Arteries are also clogged by cooked food. It has been demonstrated

that saturated fats triggers the bad cholesterol of the body to rise,
which leads to clogged arteries and eventually to heart disease but
not all fats are bad for the human body.
The fats found in avocados, olives, flax seeds and other nuts
have been shown to reduce the amount of bad cholesterol in
the body.

Cancer

Another common cause of death and pain in the industrialized

societies is cancer. Although a lot of research has been done over
the years a solution has not yet been withdrawn.
One thing that has been found is that cancer is strongly related to
nutrition and lifestyle.

On the other hand, it is in raw fruits and vegetables that we find

the higher concentration of cancer fighting components, such
as antioxidants like vitamin C. Many studies have shown that diets
that include plenty of raw foods and vegetables are associated
with a lower risk of cancer.

Eating a diet of raw foods lowers cancer risks in two ways. By

not ingesting most of the food substances that cause it and by
eating the foods that help prevent it. (For further information click
on Why should we eat raw foods?)

Stress

Fast releasing sugars create a state of stress in the body, stimulating

the release of cortisol. Slow releasing carbohydrates, on the other
hand, provide energy.

Depression

There are many nutritional related causes of depression, the most

common being bad nutrition habits resulting in poor mental and
physical energy. Disturbed bloods sugar balance can result in periods
of depression.
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Adrenal exhaustion is usually brought on by stress and over-use of

stimulants can have this effect.

Headaches

There are many causes of headaches and migraines, ranging from

blood sugar drops, dehydration and allergy to stress and tension.

Caffeine

Caffeine has a powerful effect on both mind and body. This drug is
found in coffee and tea and in lesser amounts in chocolate, coca-cola
and cola drinks.
Excess caffeine can produce anxiety, mood swings, tremors,
insomnia, abnormal heart rhythms, and sweating and weight
loss. Hyperventilation sometimes accompanies these symptoms,
producing breathlessness, chest pains, tingling in the toes and
fingers, dizziness and fainting.

Sugar

All forms of concentrated sugar white sugar, brown sugar, malt

glucose, honey and syrup are fast releasing, causing a rapid increase in
bloods sugar levels.
If this sugar is not required by the body it is put into storage and may
emerge as fat. Most concentrated forms of sugar are also devoid of
vitamins and minerals, unlike the natural sources such as Fruit.
Fruit contains a simple sugar called fructose, which needs no
digesting and can therefore enter the blood stream quickly like glucose
or sucrose. However fruit is considered slow releasing. This is because
the body cannot use fructose as it is, since cells only run on glucose.
As a result the fructose first has to be converted by the body into
glucose, which effectively slows down this sugars effect on the
metabolism.

Bread

Bread is made of cereals, largely of denatured cereals, mixed with

salt, soda, yeast, lard and often other ingredients and
subjected to a high degree of temperature and then eaten three
or four times a day in considerable quantities, mixed indiscriminately
with all classes of foods and taken in addition to much other starch
food. This exhausts the digesting system terribly.

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Cooking takes time

Cooking wastes preparation and clean up time as well as cooking fuel.

Many hours are spent around the stove preparing meals as well as
washing greasy dishes and pots in the sink.

Are Human beings vegetarian?

The question has arisen, but there are not any conclusive answers because
scientists have not yet reached an agreement.so read this article and
withdraw your own conclusions..
I am a stronger follower of veganism by principle, not just because
of moral and aesthetic reasons. I truly believe in a vegetarian
lifestyle and I have my faith and hopes in a change of human
destiny, thanks to the physical effects and benefits of a healthier
diet and its influence on the character of the people. It will bring
about some benefit and improvement to human society.

Albert Einstein
There are several theories about the correct nutrition system for human
beings, some researches point out that man is omnivores, as other defend
that man fed himself on plants and fruit, but some strongly defend that man
was exclusively fruitarian, eating fruits, nuts and seeds...
Their studies are essentially based on the observation of our ancestors
eating habits, the comparison of the digestive tract of animals and human
beings as well as their teeth.
Carnivorous animals
Some researches explain that carnivorous animals, including the lion, dog,
wolf, and cat, etc., have many unique characteristics, which set them apart
from all other members of the animal kingdom. They have a very simple
and short digestive system - only three times the length of their
bodies. They tell us that this happens because flesh decays very rapidly,
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and the products of this decay quickly poison the bloodstream if they remain
for a long time in the body. They affirm that a short digestive tract was
evolved for rapid expulsion of putrefactive bacteria from decomposing flesh,
as well as stomachs with ten times as much hydrochloric acid as noncarnivorous animals to digest fibrous tissue and bones. Carnivores do
not transpire by their skins.
Vegetarian animals
They explain that vegetarian animals, such as the cow, horse, zebra, deer,
spend much of their time in the sun gathering their food, and they freely
perspire through their skin to cool their bodies. One of the most significant
differences between the natural meat eaters and other animals is their teeth.
Along with sharp claws, all meat eaters, since they have to kill mainly
with their teeth, possess powerful jaws and pointed, elongated,
canine teeth to pierce, to spear and tear flesh. They do not have
molars (flat back teeth) which vegetarian animals need for grinding
their food. Unlike grains, flesh does not need to be chewed in the
mouth to predigest it; it is digested mostly in the stomach and the
intestines.
Fruitarian animals
They say that fruit eaters include mainly the anthropoid apes, humanitys
immediate animal ancestors. They explain that the diet of these apes
consists mostly of fruits and nuts. Their skin has millions of pores for
sweating and they also have molars to grind and chew their food; their
saliva is alkaline, and like the grass and leaf eaters, it contains ptyalin
to predigest food. Their intestines are extremely convoluted and are twelve
times the length of their body, for the slow digestion of fruits and vegetables.
Human characteristics
Some researches strongly believe that human characteristics are in every
way like the fruit eaters, very similar to the grass eater, and very unlike the
meat eaters: The human digestive system, tooth and jaw structure,
and bodily functions are completely different from carnivorous
animals. As in the case of the anthropoid ape, the human digestive
system is twelve times the length of the body; human skin has
millions of tiny pores to evaporate water and cool the body by
sweating; man drinks water by suction like all other vegetarian
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animals; humans tooth and jaw structure is vegetarian; and mans

saliva is alkaline and contains ptyalin to predigest grains. They
defend that human beings are clearly not carnivores by physiology or
anatomy and the digestive system shows that humans must have evolved
from millions of years living on fruits, nuts, grains and vegetables.
In their opinion it is obvious that our natural instincts are noncarnivorous. They base their conclusions on the following facts.

Most people have other people kill their meat for them and
would be sickened if they had to do the killing themselves.
Instead of eating raw meat as all flesh-eating animals do,
humans boil, bake or fry it and disguise it with all kinds of
sauces and spices so that it bears no resemblance to its raw
state.

One scientist explains that a cat will salivate with hungry desire at
the smell of a piece of raw flesh but not at the smell of fruit.
Man does not delight in pouncing upon a bird, tear its living
limbs apart with his teeth, and suck the warm blood. One
might conclude that nature did not provide him with a meateating instinct.

Fruit makes mans mouth water, and even in absence of hunger he will
eat fruit because it tastes so good.

The importance of roughage

Researchers defend that the lack of vegetable fibres in human diets
triggers constipation. Constipation is more dangerous than doctors
believe. Should this condition get worse, the patient would need to take
immediate action (enemas) or else could develop severe haemorrhoids,
headaches, blood poisoning through re-circulation, bad mood crisisanger, panic depression, hysteria sore eyes, pain located in several
eliminative organs and appendicitis.
Meat, eggs, cheese, white bread, cakes and chocolates do not
contain any roughage at all. Roughage not only helps the bowel
circulation but also acts as a tonic for the stomach and intestine
walls, which benefit highly from the corresponding massage and cleaning
effects. Roughage helps to keep a clean colon and a clear mind.

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Researches opinion
Several scientists and naturalists, including Charles Darwin who gave the
theory of evolution, agree that early humans were fruit and vegetables
eaters and that throughout history our anatomy has not changed. The great
Swedish scientist Von Linn states: Mans structure, external and
internal, compared with that of the other animals, shows that fruit
and succulent vegetables constitute his natural food.
Many defend that it is possible to spend an entire life living just on
vegetables and fruit, as many people do. On the contrary, no one can
stand a single week (not even five days) on just meat, without the aid of
a piece of bread, or chips, or some other vegetable food that enables
better ingestion and digestion.
They say that humans mix meat with some roughage in order to allow a
quicker evacuation, because meat contains certain poisonous substances
like creatine, leaukomine, xanthine, sarcina, uric acid and some
more which are highly toxic, for us- but not for carnivores, for which
these substances are necessary, in order to keep them healthy. We
do not need the help of meat to ease the digestion of vegetables though.
They point out that medical science tries to demonstrate that since the dawn
of origins, humans have been omnivorous. But they strongly believe that
people became omnivorous by accident, or better, by degeneration
rather than by original design. It is a common mistake to think that just
because we were brought up in an omnivorous way; it does not mean it has
always been like that.
Yoga Teachers believe that meat and fish are not healthy foods, they say that
all kind of dead meat (includes fish, shellfish, white meat, red meat, poultry)
clogs and poisons the human system, preventing the passage and circulation
of positive energies essential to the body in order to progress in Yoga.
Stop desecrating your sacred body with such an abnormal diet.
The land around us grows the most exquisite and delicious fruits in
plenty. The earth gives enough nourishment from just its vegetable
realm, without the need for torture or violence.
Pythagoras

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The work of human beings

According to Yvonne Baskin in The Work of Nature Only 3
percent of the global land surface involves parks and protected
areas. More than 95 percent is already under direct human influence,
whether ploughed, paved, and managed intensively, or occupied by
rural or indigenous peoples. Oceans and seas cover seventy percent
of the globe, only one quarter of 1 percent are protected from
exploitation and degradation.
She says that with population increase, humans are hardly likely to take
up less space or exploit fewer resources in the future. She alerts to the
fact that we must learn how to use lightly and sustain ably the
natural systems that surround us, from swamps, coastal waters,
savannas, and tropical forests to hedgerows and woodlands along
urban streams. The more we destroy them, the more likely we are to
lower the earths capacity to support human beings.
She defends that we need to make choices with greater wisdom. That
we must try to better understand how the systems that supply us with
food, water energy, and other services will change. By understanding,
which biological resources provide necessary ecological services, and how
natural systems might remain resilient in the face of global changes, we
may eventually come to know which species and ecosystems are more
critical in the future.
She believes that until we can understand in both ecological and
economic terms just what we can lose when we abandon or degrade
what nature provides us with, we are likely to continue destroying the
essential elements of our life support systems.
It is believed that degraded lands can be restored to a fully functional and
self-sustaining condition, providing hope that much human caused
ecological damage can be undone and natural landscapes
recreated. Also most of the terrestrial surface has been directly
modified by building, paving, ploughing, grazing, drilling, mining,
clearing, logging, draining, pumping, damming; and poisoning.
She states that human intervention has more or less permanently
altered the oceans by depleting fish and whale stocks, destroying
coral reefs and coastal marshes, and emitting toxic pollutants. The

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biosphere has been altered by human induced changes in the

climate and the chemical composition of the atmosphere.
In her opinion our major concerns up to now regarding biological
extinction have been mostly ethical ones involving our responsibility
for the earths biological heritage, and economic ones concerning the
potential loss of economically valuable products as drugs, herbs and
foodstuffs.
Ecologists are aware that the impoverishment of species, threatens
to erode the basic life support services that make the earth
hospitable for humanity.
In their opinion with the human population growing, demanding land,
food and resources, millions of species may go extinct before they
can be identified and their importance determined.
Yvonne alerts that it is essential to perpetuate the planets
atmosphere, climate, landscapes, and living services, allowing human
civilizations to prosper. Natural systems that are rich, healthy and
resilient enough to continue to support human welfare and economic
activity for the next decade must be preserved.
According to her the consequences of our behaviour can destroy the
habitat for fish and other creatures, modify water currents, and
expose coastal sea grass beds and mangroves to the full force of
storm waves just by removing a coral reef.
Land
She says that by cutting down a forest or planting a new type of
dominant tree the chemistry of the soil is changed and consequently
the way water and nutrients are cycled; the amount of sunlight
reaching the ground; the nature of the organisms that exist in the
underground; the productivity of forest streams; even local, and sometimes
regional, rainfall and temperature.
In her opinion many disease problems worldwide are due to land changes
done
by
humans.
Throughout
the
tropics,
artificial
water
impoundments, such as dams, irrigation works, and continually
flooded rice paddies, increase breeding sites for mosquitoes, aquatic
snails, and other disease vectors.
Intensification of wetland rice cultivation across Asia, including the
introduction of short-cycle rice varieties and the use of heavy
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pesticides, in her opinion has created conditions that favour snail-borne

schistosomiasis and increase encephalitis and malaria mortality
worldwide.
Thousands of farmers and field workers contract Japanese encephalitis
each season in the flooded rice fields of Asia.
The author defends that the conversion of rangelands to maize fields in
Argentina has enabled the formerly rare field mouse to expand. The
mouse is both a host and vector for the virus that causes Argentine
hemorrhagic fever.
She reminds us that water logging and salinization of soils are major
causes of deterioration in croplands around the world. One- third of the
worlds food is now produced on artificially irrigated lands, and one-half
of those fields suffer of salt problems because wasteful amounts of waterfar in excess of what the crops can use-are pumped onto poorly drained
soils.
She believes that chemical fertilizers have been responsible for the
increase in world food production and are now intricately linked to
agriculture. One of the major fertilizer ingredients, phosphorus, binds to soil
particles and is carried away with surface runoff. Another, nitrate, is highly
water soluble and leaches from nitrogen fertilizers, animal wastes, and
organic matter, seeping through the soil into streams or groundwater:
Nitrates are major plant nutrients in the soil but serious pollutants in
drinking water supplies. They have been linked to the increases in
lymphatic cancer, and, at high levels in drinking water, nitrates can cause
a type of anaemia in infants.
Soil
According to Yvonne the soil is a complex and richly diverse ecosystem,
but mostly treated as dirt - poisoned, ploughed, scraped and still having
to support any plant sown into it. She says that creating a few centimetres of
new top soil from disintegrating bedrock and organic decay can take
several hundred or thousand of years, meaning that lost soil is not a
renewable resource on any time scale. It is the interactions between
the soil and plant and animal communities that create and maintain the
characteristic soils of a region.
She believes that changes in biodiversity aboveground can alter not only
the subterranean environment but also the resources flowing into it. The
conversion of large swaths of the landscape to intensive agriculture can
completely decouple plant productivity from the process of
decomposition and nutrient cycling. She alerts that the harvesting of
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crops often eliminates organic inputs to the soil, and fertilizer

applications substitute the natural process of nutrient release by soil
organisms.
In her opinion any activity that alters what grows in the soil risks
changing the way the soil community functions: who does the work, how
quickly, and what products these organisms release.
She says that many farmers sterilize their soils with toxic fumigants
before planting, intended to kill fungal pathogens. Key soil workers are
certain fungi that form intimate and mutually beneficial relationships
with the roots of most plant, improving the structure of the soil.
For her the more common problem caused by intensive livestock and
agricultural operations are the creation of harsh working conditions to
fungi populations that are greatly reduced or eliminated. Clearing,
burning, tilling, compacting the soil with heavy machinery, applying
pesticides and herbicides, and reducing plant diversity in crop fields all
destroy the underground community.
She concludes that our activity is having a profound impact on natural
nutrient cycles and the interdependence between plants and the soil
community. Every time people drive cars, fire up power plants and
factories, or burn forests, gases and particulates are released having
impact on the functioning of ecosystems worldwide.
She points out that humans now fix and make available to the living world
more atmospheric nitrogen than all natural processes together. She
also says that we have changed the synchrony between plants and the soil,
disrupting the work of the underground community making it unable to
support the vital aboveground processes.
Productivity
According to the author productivity represents the growth that supports all
animal consumers, their predators, and ultimately the myriad creatures of
decay. In all human-managed systems, from crop fields to plantation forests,
people have reduced the number of plant species very drastically.
She says that the amount we use directly as food, fibre, timber, or fuel
represents 3 percent of the earths output of organic matter. If we add the
productivity of croplands, gardens, golf curses, lawns, parks and other areas
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devoted entirely to human activities, plus the biomass fed to livestock or

burned to clear land, the total rises to 19 percent.
Expansion in her opinion has been a major driving force changing the
landscape and eliminating habitat and resources for other species.
Today nearly one-third of the earths land surface is devoted to agricultural
uses.
She states that more than 90 percent of the worlds food is supplied by
fifteen plant species, and nearly two-thirds of that total comes from just
three grains: rice, corn, and wheat. This simplification has more to do with
economic considerations, than with biological principles.
For her trees, wildflowers, grasses, and shrubs cannot survive and
produce for long without the services of the birds, bees and bats that
pollinate them; the mammals and birds that disperse their seeds; insect
predators that control plant pests; grazers that help shape the plant
community; and finally, the decomposers. Each or these organisms, in turn,
depend on relationships with other plants and animals.
The power to shape the land.
In her opinion humans have played the most important role in reshaping
the earth by felling forests, ploughing grasslands, filling wetlands,
and transforming other natural landscapes to agricultural and urban
uses. She says that we and our earth moving machines now are more able
to shift the very rock and soil of the planet into new configurations compared
with glaciers, winds, tectonic up lift, or any other geological force.
She tells us that forty billion tons of earth each year is moved worldwide during mining operations, construction and indirectly eroding it away by
ploughing croplands and clear cutting forests. Only rivers, surging and
meandering through their floodplains, constantly remodelling their channels
and banks, rival with humans.
She alerts that humans sculpt the earth more dramatically; our specialty
is simplifying the landscape, turning diverse forests or meadows into
tree farms, uniform rows of grain, or monotonous expanses of concrete
and lawn.

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In her opinion influential organisms disappear as a side effect of land

clearing or other direct human alteration of the landscape.
Changes in biodiversity that alter the distribution or flow of resources can
affect

the

landscapes

workings,

especially

its

productivity

and

the

conservation of water, soil, and nutrients.

Climate and atmosphere.
According to Yvonne the type of vegetation that covers a landscape
influences the continuous exchanges of heat and moisture between the
earths surface and the atmosphere, these exchanges determine the climatic
character of a region-its temperature, rainfall, and wind patterns. Incoming
solar energy powers the system, and vegetation plays a leading role in
determining the fate of the sunlight that reaches the earth.
She says that the major greenhouse gases are water vapour, CO2, methane,
nitrous oxide, and manmade molecules known has chlorofluorocarbons.
In her opinion as modern industrial societies developed, CO2 levels have
risen and are continuing to rise at about half of one percent per year, due to
increased burning of coal, oil, and other carbon-rich fossil fuels, as well as
the cutting and burning of forests.
She points out that about one-fourth of the human contribution to rising
trace gas levels comes from deforestation, and most of that gas is Co2
released into the air from soils and vegetation when the trees are cut and
burned.
She says that land clearing also releases significant amounts of methane
and nitrous oxide, especially when felled trees are burned. Ploughing the
cleared land for crops over time can release 25 percent of the carbon stored
in soil organic matter. Nitrogen fertilizers applied to these fields lead to
further emissions of nitrous oxide. Putting cattle on the land or flooding it
for rice paddies increases the emission of methane. The higher the doses of
fertilizer a field has received, the greater its methane emissions to the
atmosphere.

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She alerts that nitrous oxide is a very long-lived greenhouse gas whose
production has nearly doubled in the past century. Automobile exhausts
generate some of this rising tide of nitrous oxide, the burning of other
nitrogen-loaded fossil fuels such as coal, and in agricultural areas where
high rates of nitrogen fertilizer are applied to the soils.
She concludes, The biological feedback mechanism that has the best
chance of keeping the planet in an amenable state is our own
species seldom exercised power of self-control.

About the life supporting

mechanisms of our planet
Ecologists are well aware of the critical nature of the services supplied to
humanity by natural ecosystems, such as clean air, pure water and
lush landscapes upon which humankind depends. The delivery of
ecosystem services depends on biodiversity- Earths living Wealth, the
most important part of humanitys stock of natural capital. "Not only has
most of the terrestrial surface been directly modified by building, paving,
plowing, grazing, drilling, mining, clearing, logging, draining, or damming;
but all of it has been affected by poisoning. Moreover, human intervention
has more or less permanently altered the oceans by depleting fish and whale
stocks, destroying coral reefs and coastal marshes, and emitting toxic
pollutants. Indeed, every cubic centimeter of the biosphere has been
altered by human-induced changes in the climate and the chemical
composition of the atmosphere." "Humanity has become a truly global force.
Our species is altering the surface and atmosphere or Earth in ways
unprecedented since the catastrophe that wiped out the dinosaurs 65 million
years ago. The most irreversible of human assaults on the environment is the
one on biodiversity, for once extinct in the wild, populations usually can only
be reestablished with great difficulty, and extinct species are gone FOREVER.
Humanity depends entirely on ecosystems services and those
services depend on biodiversity. Human beings are destroying its own
life support systems and catapulting themselves toward ecological
disaster."
"Consider what life has done and continues to do for the earth:
Some 4 billion years ago. The primordial atmosphere was a ghastly brew,
devoid of oxygen and unable to shield the earths surface from the scorching,
molecule-cleaving ultraviolet radiation of the young sun. Eventually life
changed all that. Over billions of years, photosynthetic organisms in the
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sea released enough oxygen to create a protective ozone shield and a

reservoir of free oxygen that allowed the first plants to venture onto the
land. Through the alchemy of enzymes and solar energy, green plants
from plankton to redwoods still carry on photosynthesis turning water and
carbon dioxide into free oxygen and also the carbon-based sugars needed to
build all living tissues. These are the raw materials that underpin the earths
food webs and generate the food, fiber, timber, and fuel that sustain human
societies.
Together, plants, animals, and microbes perform an array of vital
services. They generate and preserve fertile soils. They break down
organic wastes, from leaf litter to feces and flesh, recycling the mineral
nutrients, carbon, and nitrogen needed for new plant growth. They absorb
and break down pollutants; help maintain a benign mix of gases in the
atmosphere; regulate the amount of solar energy the earth absorbs;
moderate regional weather and rainfall; modulate the water cycle,
minimizing floods and drought and purifying waters; blunt the impact of the
seas that batter the land margins; pollinate crops; and control the vast
majority of potential crop pests and carriers of human disease."
"If we are realistic about our dreams for tomorrow, our goal is not really
saving the planet in some minimalist form, but perpetuating its
atmosphere, climate, landscapes, and living services in a state that
allows human civilizations to prosper. For that to occur, we need to preserve
natural systems that are rich, healthy, and resilient enough to continue to
support human welfare and economic activity."
Writings from the book; The Work of Nature. We strongly recommend
everyone to buy it and read it all.

The Biodiversity Crisis

"The richness and complexity of the natural world is declining at an everaccelerating rate, as the earths burgeoning human population strives for a
steadily rising technological standard of living. Natural diversity is being
brutally simplified to make way for a dizzying blend of artificial landscapesvillages, housing developments, parking lots, roads, factories, mines,
shopping malls, schools, parks, gardens, golf courses, plantations, and
croplands. The biggest threats to the diversity of life on the earth are
habitat loss, introduction of alien species into communities, and
fragmentation of natural areas caused by bulldozing, paving, plowing,
draining, dredging, trawling, dynamiting, and damming. Humans are also
plundering natural communities by overharvesting, overgrazing,
dousing them with excessive pesticides and herbicides, raining
acids and other pollutants onto them, altering the mix of gases in
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the air, and even thinning the ultraviolet radiation shield on which
terrestrial life depends.
Many of these assaults are so massive they wipe out entire ecosystems and
disrupt natural processes immediately and directly. For example, draining
and filling wetlands or permanently stripping the forest from a
watershed instantly eliminates the flood and erosion control, water
filtration and purification, and other services those ecosystems provide
Too often, when humans disturb or deliberately simplify a landscape - say,
clearcut forests or turn prairies to monocultures of corn - the result
is a leakier system that lets more energy, nutrients and topsoil slip
away and shows less resistance to pests and other natural shocks.
Extinction rates today exceed by one hundred to one thousand
times those seen in the fossil record. Ecologists point out that these
rates will be ten times higher if all the species now officially listed
as threatened or endangered actually disappear in the next century.
With the human population growing exponentially, demanding more land,
more food, more resources, millions of species may go extinct before they
can be identified and their importance determined."
A pressing question is how well weedy or impoverished systems can
maintain the life-support functions on which we rely. Too often, when humans
disturb or deliberately "simplify" a landscape - say, clear-cut forests or
turn prairies to monocultures of corn - the result is a "leakier"
system that lets more energy, nutrients, and topsoil slip away and
shows less resistance to pests and other natural shocks. These arent
the robust systems on which most of us would bank our futures.
Most of us give little thought to this impoverishment because we are
increasingly estranged from the workings of the natural worldcloistered in
hour homes and offices, moated away from wildness by clipped lawns and
pavement, nourished on piped water and shrink-wrapped foods, its easy to
lose sight of our reliance on plants, animals, insects, and microbes,
as well as the cyclical processes they drive.
The key to self-preservation lies in understanding how species contribute to
the functioning of ecosystems and how the forces that threaten biodiversity
may alter vital ecological services. "
Writings from the book The Work of Nature. We strongly recommend
everyone to buy it and read it all.
It is our duty as human beings to discover new ways for self development
without destroying the life that created and support us all, we simply cannot
live on the illusion that we will be capable to survive in a more and more
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artificial environment, because we are ALIVE and dependent from ALL life
forms when we kill anyone of them, we are committing a slow suicide
every single bit of cooked food anyone eats, it is a thousand steps forward
in that direction!

Cure of Illnesses
AIDS
The testimonial given by the two people involved in this story is an amazing
proof of courage and determination to overcome one of the most
complicated diseases of the century.
By meeting each other again Roger managed to save his life and Bob
gained a new way of looking at orthodox medicine, sickness and health.
Roger Cochran was a doctor and served in the Viet Nam for two years with
his friend doctor Bob Smith.
The stress caused by the war destroyed many men and Roger was one of
them for he had hard times handling the horrors of the war. In order to
overcome this he and many doctors turned to drugs. But not all did.
After leaving Viet Nam he carried on using drugs and kicked the needle too.
Sometime after he managed to quit the needle but went on prescription
drugs.
Later some time a tumour was diagnosed in his abdomen. He was then given
radiation therapy, followed by chemotherapy. He lost weight and to gain it he
forced himself to eat heavily, including lots of rare steaks and sushi. His
blood pressure rose alarmingly so he began to take diuretics.
Years later he was diagnosed with AIDS and he was not able to carry on
working as a doctor.
Roger felt that his physical condition was getting worse each day and he
decided to turn to his friend Doctor Bob Smith to help him overcome AIDS.
He sold his house in San Francisco and came to Los Angeles to meet with
Doctor Bob.

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Doctor Bob was not an AIDS specialist but was willing to help Roger in
everything he could.
After examining his friends case he began to study everything he could
about AIDS and came up with a different vision of the disease, its
origin, its development and cure.
Dr. Bobs wife found a book in a library and offered it to her husband because
she felt that it could help him find some answers to his doubts. The book was
written by Dr. Mendelsohn Confessions of a Medical Heretic, were he
stated that he was convinced that annual physical examinations are a
health risk, that hospitals are dangerous places for the sick, most
operations do little good and many do harm, medical testing
laboratories are scandalously inaccurate. This book irritated Dr. Bob for
he could not believe that Dr. Mendelsohn could write things that directly
offended the medical class. Nevertheless he read the book.
He then started to think carefully and observing Rogers body and reactions.
He tried to get to a conclusion by closely analysing Rogers life and past. He
knew that Roger did not get AIDS by homosexual contact and concluded by
his studies that many AIDS patients were not even sexual related.
During this time Roger also studied and concluded with Bob that:
AIDS strikes both sexes but not equally. It strikes more males than females.
Age has little to do with it there are more adults than youth or children with
AIDS.
Life expectancy after diagnosis seems to be the same for male and female
35 to 40 months.
Sexual activity seems to be a predominant factor. Meaning that there are a
higher percentage of AIDS victims that are sexually active than those who
are not.
Every single person diagnosed with AIDS has been traumatized in some
manner for a period of time , physically, emotionally, sexually, chemically,
or medically.

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One day Roger was invited to have dinner at Bobs house during dinner Bobs
daughter asked Roger about his disease and then came up with a definition
of AIDS, which she had learned at school that enlightened Bob. AIDS means
that the immune system of the person who has AIDS isnt working properly.
Bad things made the immune system quit working.
He concluded that drugs were the cause of AIDS in Roger for he had misused
them for many years.
Bob then concluded that: AIDS is not a disease epidemic at all. AIDS is
an epidemic of abusive lifestyles! AIDS does not destroy the immune
system. But a weakened immune system has a combination of symptoms
that we call AIDS. It doesnt cause a non-functioning immune system. AIDS
is the result of an already non-functioning immune system.
AIDS is the result of the immune system stretched to and beyond the
breaking point.
After getting to this conclusion many doubts arose in Bobs head. He
questioned himself on what was he going to do about his patients. Was he to
refuse drugs and medication? Werent some drugs helpful? Necessary? What
about diuretics? Tranquillisers? Pain medications? Could civilization function
without drugs?
What about AIDS victims? Could they be condemned for their drug abusive
lifestyle and then left on their own devices to solve their terminal condition
the best way they could?
If the immune system has ceased to function, or nearly so, what was going
to get it going again?
They both decided to have lunch the next day and during it Bob came up
with new ideas that Roger never thought could be related to his disease.
Bob ordered a salad and a
steak, well done with fries
before eating. After lunch
spooned in several spoons
sugar. He then mentioned
school.

whole grain toast while Roger ordered a small

and a large coke. He sprinkled them with salt
Roger had coffee with cream into which he
of sugar after tasting it he added some more
that he was hooked on coffee since medical

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Bob was thoughtful and asked Roger how many coffees he had during the
day to which he answered more or less fifteen.
Bob then told him that the night before when he mentioned abusive lifestyle
he was referring to abuse of any kind. Body abuse includes drugs, but it
also includes overindulgence in eating, in sex. And this abuse sums
up year after year.
Roger asked Bob if he was referring to the fact that he was hooked on coffee
to which he answered affirmatively. Roger laughed for he could not believe
what he was hearing but Bob told him to try quitting coffee and see the
reaction. It would be the same has quitting hard drugs.
Bob explained him that he believed that many years of abuse lead to the
disease and that babies were affected because at the moment of conception
they impacted the abusing lifestyles of their mothers and fathers as well as
their negative thinking. Shortly after birth they were filled with vaccines and
inoculations, which in his opinion contributed to further complications in the
future.
Bob told Roger that he was trying to make him see that he had reached the
point where his body could take no more.
Roger decided to give up coffee. It was not easy. In fact it nearly killed him.
He was apparently unable to cope with caffeine withdrawal. He had a
terrible reaction and had to be hospitalised. After seeing him at the hospital
Bob also told him to cut out the salt for his blood pressure was to high.
One night when Bob was in his study thinking of a solution to help Roger he
came across some words in the medical journals he was reading that
suddenly reminded him a book he had bought once. Toxaemia
Explained was the title, written by J.H Tilden, M.M.
The author defended that there is but a single cause for every disease. That
cause is toxaemia.
Toxaemia explains how the universal law operates in health and disease If
wrong eating is persisted in, the acid fermentation first irritates the
mucous membrane of the stomach, the irritation become
inflammation, then ulceration, then thickening and hardening, which
end in cancer at last.

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Bob believed he had found the missing peace.

From that small beginning, his medical practice was irrevocably changed. He
set out that morning to reorient his mind to healing instead of drugging and
prevention instead of cure.
He felt that he did not have all the answers but light was coming his way.
Prior to relocating and reading of this book, he believed that he knew the
causes of AIDS.
One day Roger telephoned Bob to tell him about an amazing book he had
heard of on TV.
Fit for Life written by a couple of doctors, Harvey and Marilyn Diamond.
The authors defended a diet based on fruit in order to be healthy, for
they believed that diseases were caused by excessive intake of
protein and wrong eating habits. Roger was excited for he believed that
he could have found a solution for his problem.
Bob did not give great attention to this for his mind was worried on other
things. He carried on reading Toxaemia searching for the answers he needed.
He finally understood that the best way of helping Roger was to get him to
get rid of the waste he had in his body. The following day he read several
times a reference to the importance of fasting mentioned in the book. A
fast, rest in bed, and the giving-up of enervating habits, mental and
physical, will allow nature to eliminate the accumulated toxin. Then,
if enervating habits are given up, and rational living habits adopted,
health will come back to stay. This applies to any so called disease.
A book and a letter were delivered to him during that day but he had
forgotten about it because he had a lot of work to do. When he made his first
break he finally read the letter. A woman who had been in his office to ask
him some questions regarding AIDS sent it to him. She thanked him for his
kindness and mentioned that her boyfriend was going to follow the route
mentioned on the book. The book was titled Fasting can save your life,
written by Herbert M. Shelton.
At the end of the day Bob was able to read the book and to his amazement
Dr. John Tilden was mentioned and quoted a number of times in Sheltons
book.

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Bob decided that the best way to help Roger was taking him from drugs
and putting him through a fast.
He arranged his sun room and got a nurse to help him take care of Roger and
then invited him to spend some days in his house where he should do
nothing but rest, sleep, have sun bathes and go to the toilet. During
this time he was not to have any food only some fruit and vegetable
juices and water.
During this period Roger felt terribly tired, nauseated and threw up
several times. He had head and strong back aches.
Inevitably Bob was affected with all this process and he began to reflect on
his medical practice until then. He was astonished how things could be so
simple if we learned to listen to our own bodies.
Some patients did not like his new attitude for they could not understand
why he was refusing to prescribe medication; others understood him and
were able to speak with him openly about all issues.
One night Roger had a terrible crisis. He was suffering severe pain in his
head, legs and back. He begged Bob to give some medication in order to
relieve the pain, Bob was tempted to do so for Roger was suffering a lot but
he resisted for he knew that any medication would disrupt the healing
process.
He took Roger into the bathroom after telling Ellen, the nurse, to prepare a
warm bath. He managed to relax in the water and remained in the bath for a
while. After a while he was willing to sleep.
From that night on Roger began to show small signs of improvement. Bob
commented these improvements with his partner David Cohen. In Bobs
opinion Roger managed to improve his skin, he also thought that he had a
brighter look in his eyes and to Davids surprise he had raised his
white blood cell count and his T4/T8 ratio (lymphocytes) was
improving, for the first time these two doctors were assisting to an
improvement of this kind in AIDS patients. David did not keep this a secret
and Bob had to deal with some unpleasant comments coming from his
medical colleagues.

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Roger continued doing well he felt less pain, his blood lesions were
getting better, he began to sleep better, he no longer had such a
terrible breath, his chest congestion and cough were clearing and
although he did not eat he was feeling stronger.
One morning an arthritis patient, a 37 year old woman entered Bobs office
with a book in her hand she told him that she had been reading the book and
believed that she could getter better if she followed that route, for she felt
that his medication was not making her get better. She was willing to fast, as
it mentioned in the book but she wanted him to treat her during this period.
Bob told her he would read the book and then communicate his decision to
her. The book was written by Paavo O. Airola There is a cure for Arthritis
This book brought greater enlightenment to Bobs understanding of AIDS and
disease in general. He was struck by the following statements: Since the
average practitioner of orthodox medicine does not have a clear
understanding of the basic causative principles involved in arthritis,
his treatments and remedies are symptomatic that is, he is not
treating the disease but the isolated symptoms of the disease.
This can only be accomplished by treatments which help to overcome
the systemic disturbances, normalize the metabolic processes, and
help restore all normal functions of the vital organs and glands.
He also believed that drugs and injections might relieve pain and modify
symptoms, they do not go to the bottom of the problem they do not
eliminate the underlying causes, nor do they correct the systemic
disturbances. In his opinion conventional remedies, being suppressive in
nature and having undesirable toxic side effects, interfere with the normal
bodily processes, and actually inhibit restorative and healing efforts of the
body.
He strongly defended that drugs do not possess curative powers. The
cure is always brought about by the body itself, and the most that a
wise doctor can ever do is to assist the bodys own healing forces.
The answer to these healing forces was what doctor Bob desperately
searched for.
He later concluded that AIDS is the result, the final result of a
destroyed immune system.
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Which is the reason why AIDS is always fatal: the body has reached the end
of its resources to reconstruct or rejuvenate itself.
Things were getting clearer for Bob. Roger was recovering because by
fasting, Rogers body was able to eliminate the stored-up drugs he had
accumulated. By placing him in a stress free environment with caring
people, the self -induced drugs that his fears and anger had
produced for years were also eliminated.
Ellen was also responsible for she had replaced Rogers loneliness with
acceptance and happiness. Given such an environment, Rogers body
had been able to do the rest, and heal itself.
Bobs arthritis patient called some days latter to find out if he was willing to
help her. He refused to supervise her for he felt he was not equipped to do so
but recommended her a few places where she could fast and asked her to
take notes of the place she was going to.
Roger carried on fasting and was already in the thirty-fifth day of
abstinence from anything except fresh fruit and vegetable juices. By
this time Bob thought it was necessary to slowly break up the fast by
eating small quantities of fresh fruit and vegetables.
After reaching his conclusions Bob wanted to find out if there were more
doctors who felt like him, if they had come forward with their conclusions or
if they carried on practising orthodox medicine.
He came across some articles and letters written by doctor Caiazzo. He was
Chairman of the New York Committee of Concerned Physicians. Dr Caiazzo
said: AIDS is becoming big business, involving billions of dollars in
potential profits for the biomedical industry
He defended that due to the limited and extremely difficult manner in which
it is transmitted; AIDS is fundamentally a disease of behaviour. He believed
that with proper health policies at all levels, sound education of all Americans
and appropriate individual responsibility, AIDS is essentially 100%
preventable. He concluded with the following statement. AIDS is a human
tragedy of unbelievable proportions. It is also a disease we can put
an end to as soon as we find the will and determination to do so. I
fear, though, that such a commitment will never be realized, given
the industry that we see spawning around us AIDS.

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Throughout his medical career Bob had always been loyal to the AMA
(American Medical Association) and his fellow physicians. Due to all his
research he began thinking if there were alternative approaches to cure
and treat patients besides the orthodox means of drugs, surgery and
radiation.
Dr Bob began to question himself every time he read similar articles and
questioned the entire medical profession.
Bob was now faced with a difficult situation for he had to decide which path
to follow orthodox or biological medicine.
He wanted to deeply study biological medicine in order top help other AIDS
patients and many other patients. But he knew that he had to deal with the
pressure of the American Medical Association.
After thinking on the issue he decided to tell David what was on his mind.
He told him he was willing to treat AIDS patients and others as well he did
not intend to go public with Rogers cure. His idea was to make the same
approach has he has done with Roger and in order to treat these patients he
would send them to specialized fasting and nutrition facilities.
In order to check and research these facilities he had thought of Roger to do
the work. David agreed with him and after speaking to Roger everything was
settled.
Roger called to keep them informed of a facility he had found and of the
good results they had obtained by treating AIDS patients and many others.
He told them that people managed to cure themselves and also learned how
to change their habits and treat themselves. He also told them that several
organisms were chasing the facility in order to close it down. They concluded
that they would also have problems if they carried on.
Bob then decided that the best way to reach all people and tell them that
there are other alternatives in order to overcome disease was to write a book
and get a courageous publisher to public the book and that was what Bob
did.
The book ends with a letter written by Roger ten years later where he
explains that they left the United States when they realized that the truth of
how Roger was healed was not accepted. They were able to help many
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people and carry on defending their ideas. A few members of the media and
many health caring professionals helped them.

Cure of Illnesses
Cancer
The number of cancer cases is still increasing at an alarming rate;
The risk of getting cancer and dying of it increases everyday;
Cancer is the second greatest cause of death in the Western world.
Cancer occurs when cells start to behave differently,
multiplying and spreading.

growing,

When a group of cells stop working for the good of the whole body and
behave disorderly the bodys immune system isolates and destroys such
offenders. In cancer the immune system is overcome and the damage
spreads.
The development of the tumour is unnoticed, painless and does not influence
general health;
Only tumours that are located on the surface of the body can be detected by
chance or by means of precautionary examination;
Deep tumours, brain, stomach, intestines, kidneys or lungs are hardly
ever discovered early.
There are several treatments that see cancer as an enemy and cut it out
through radiation, or chemotherapy. These treatments weaken the
body.
Surgically removing the tumour does not guarantee recovery from
cancer.

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Most cancers are associated with lifestyle factors including diet, smoking
and drinking alcohol.
Other risk factors include hormonal imbalance exposure to radiation or
ultra-violet light, pollution, food additives, drugs and infections.
Of all risks factors diet is the greatest, a fact which has been supported by
the great progress being made in both the treatment and prevention of
cancer with nutritional therapy.
This is because an underlying cause in many types of cancer seems to be
free radical damage to the DNA of cells, triggering their altered
behaviour.
Smoking and radiation encourage free radical activity, while a high
intake of antioxidant nutrients provides a measure of protection.
The antioxidant nutrients vitamin A, beta-carotene, C vitamins and E
and selenium have a protective effect against certain types of
cancer;
High levels of vitamin A (retinol) in the blood have long been associated
with reduced risk.
Beta-carotene, which can be converted into vitamin A, is also anticancerous;
As well as being an antioxidant and able to disarm free radicals, vitamin
C can also disarm a number of other carcinogens, such as
nitrosamines (combination of the chemicals nitrates and amines);
Nitrate levels are high in vegetables grown with nitrate based
fertilisers, as well as in water, due to soil residues leaching into water
sources;
Nitrates are also added to some cured meats such as ham, sausages, bacon
and pies;
Nutrients work in synergy in protecting against cancer
Vitamin C is water-soluble and vitamin E is fat-soluble, together they
can protect the tissues and fluids in the body;
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When vitamin C has disarmed a carcinogen it can be reloaded by

vitamin E, and vice versa, their combined presence in diet and the body has
a synergistic effect.
When combined with selenium, vitamin E is a powerful anti-cancer
agent;
High blood levels of vitamin E alone are associated with a significant
reduction in cancer risk.
Selenium has long been known to protect against cancer.
While antioxidant nutrients have a protective effect in many cancers, free
radical damage is unlikely to be the major cause in all of them.
The high incidence of breast cancer, cervix and ovaries in women, and
of the prostate and tests in men, may be related to disturbed hormone
balance.
These body tissues are sensitive to hormones, and excess oestrogen, a
hormone that stimulates cell growth, may play a key role in these
cancers.
Jan Dries studied biological medicine at the Heipraktikersschule in Solingen
in Germany (1977), and specialized himself in nutritional therapy in
association with the Avicenna Health Centre in Genk. Since then he has met
and worked with thousands of people in search of a better diet.
Jan Dries has been the chairman of the Executive Board of the European
Academy of Complementary Medicine in Antwerp and Ghent (Belgium) and
Utrecht and Maastricht (Holland).
He is also chairman of the Vegetarian Society and the New Life Society, and
founder of the Association of Naturopaths; and he holds distinguished offices
in a number of other associations.
He has published several books and many pamphlets on the subject of
health with remarkable reputation. In addition to his work on nutrition, he
has also made important contributions to disciplines as bio-energy, herbal
and natural medicine, relaxation therapy and reflexology.

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He has treated many cancer patients with his Dries Cancer Diet, a method
that has gained him international renown.
The Dries Cancer Diet
The Dries cancer diet is based largely upon the consumption of raw
fruits, mostly tropical fruit such as pineapple and mango, as well as
certain raw vegetables, seeds and condiments such as yoghurt,
buttermilk and some oils. The basis of the selection of these foods is their
bio-energetic value measured in bio photons, which apparently have an
effect upon resistance to cancer.
The author defends in his book that the diet is based mainly on bio-energy
for studies have been made where it is possible to prove the presence of bio
photons or units of light in vegetable organisms. It was also proved
that those bio photons are stored in DNA.
According to Jan Dries the quality of a foodstuff is mainly determined
by the amount of bio photons it contains. Bio photons are units of
light that are found in living organisms, as opposed to photons, which
may be found elsewhere.
He says that upgrading and chemical cultivation of foodstuffs are
true dangers to bio photons as are processing, conserving and
storing of foodstuffs.
He also believes that humans and other animals are not calorie eaters but
absorbers of light.
He explains that a part of the solar energy that plants absorb and that is
not used for photosynthesis is stored in the DNA. When we eat plants
that absorbed solar energy it ends up in our bodies, where it helps the
entire organism function in a way we cannot yet explain.
Jan says that the quality of a foodstuff depends on its ability to store
and retain light energy. Not only the nutritional value but also the
healing power of a foodstuff depends on the amount of light energy
that is retained in the plant.

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He believes that the human is a kind of light absorber and that light
makes our cells function, but the human is also tied to matter. Energy is
converted to matter.
The energy that is taken in by the organism is used for energetic recovery.
Jan defends that the human cells function on light energy,
information is passed and assignments are carried out at a speed of light.
The role of light in the composition of foodstuffs
Jan Dries explains in his book that a close look at a plant will reveal an
antenna structure; plants are structured in a way that they are
capable of absorbing as much light as possible. Plants grow in the
direction of the light. Sunny leaves are completely different from
shadow leaves; the shadow leaves are thinner and less mature.
He says that in flowers or blossoms, the antenna structure is even more
obvious. Flowers and blossoms are tiny biological radars, the colours are also
fascinating, but the delicate structure of the stamens and pistils is incredible.
Jan believes that even more than leaves, flowers are light absorbers and light
means energy.
After pollination, the beautiful flowers wither, but the enormous amount of
light energy that has been gathered passes to the fruit.
In Jans opinion tropical fruits have a high bio-energetic value and
that is the reason why tropical fruits are so important in the Dries
diet.
He says that cactus fruits and bilberries grow in the wild. Pineapples,
raspberries and cherries can hardly be improved.
In this diet the fruits that belong to the first group are quite natural fruits.
Apples, oranges, pears and plums, have been improved that is why they
belong to the other groups.
According to the author The Dries diet is based on the following
reasoning: if we want to give cancer patients a better chance of recovery,
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the best foodstuffs available must be used. That is why it is advised not
to use agricultural products during the recovery process. The best
food is the living food that has not undergone any treatment.
The composition of the Dries Diet
The diet is divided into seven groups, according to their biological energetic
value. The first group consists of the foodstuffs that according to Jan have a
very high bio-energetic value. These foodstuffs are essential in this diet in
order to obtain good results. Groups II and III consist of foodstuffs that are of
considerable importance. The IV, V, VI and VII are considered
complementary. The fruits of the last groups were included by Jan because
he believes they give the diet variety and make it a lot more attractive. He
advises to use only the foodstuffs of the diet. The foodstuffs are divided into
seven groups and classified as fruits, nuts/seeds, vegetables and other
sources.
Jan considers fruit as the most important part of this diet but also
by eating everything raw cleans the entire organism. He says that
cooked food, even a small amount disrupts the important cleansing process
and that the cleaner the food, the more bio-energy is stored. In his opinion
cooked food is characterized by disrupted bio-energy; this means that the
body has to repair that bio-energy to make it useful. That implies an
enormous loss of the energy that is needed in the recovery process.
Group I
Pineapple, Cactus fruit, Avocado, Raspberry, Honeydew melon, Pollen, Comb
honey
Group II
Bilberry, Kiwi, Cherry, Persimmon, Apricot, Melon, Mango, Papaya, Almonds,
Chervil, Mushrooms, Honey
Group III
Feijoa, Red and blackcurrant, Strawberry, Lychee, Passion fruit, Red and
green grapes, Medlar, Peach, Sunflower seeds, Pumpkin seeds, Wheat germ,
Germinated wheat, Sprouts, Liquid brewers yeast, Panaktiv Dr Metz

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Group IV
Banana, Gooseberries, Green melon, Brazil nut, Coconut, Vegetables, Dairy
products
Group V
Oranges, mandarins, apples, pears, plums and grapefruit. (These fruits are
considered as supplements.)
Group VI
This group consists of popular vegetables that are used has supplements.
Group VII
This group gathers several foodstuffs that are used for preparing a meal.
Avocados, nuts and seeds are the best suppliers of fat, because they contain
fat in an organic structure.

Cure of Illnesses
Grape Cure
Johanna Brandt was born in South Africa in 1876. There was a lot of cancer
in her family and her mother died of cancer. She also contracted cancer and
desperately sought for a natural cure since she believed in this kind of
healing. She was determined not to undertake any kind of chemical
treatment.
The Grape Cure is a result of many experiences she undertook in order to
discover the healing power of grapes and describe the method.
The grape cure is based on the consumption of exclusively grapes during a
period that can go from a week or two or extended to a month or two. This
diet must not be extended longer under any circumstances and
should be supervised by a doctor.
Directions for The Grape Cure according to Johanna Brandt

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To prepare the system for the change of diet, the better practice is to fast
for two or three days, drinking plenty of pure, water and a daily enema of
lukewarm water with the juice of one lemon.
This fast can avoid complications, for the stomach is cleared of poisons and
fermentation. In this way grapes can begin their work more quickly.
After the fast the patient drinks one or two glasses of pure cold water the
first thing in the morning.
Starting the diet
Half an hour later the patient has his first meal of grapes. These must be
very well washed and some of the seeds can be swallowed and chewed as
food and roughage.
The meal can be done every two hours. This can be kept up for a week to
two months.
Any kind of grapes can be used and variety can keep it from being
monotonous as well as provide the body with different elements.
Johanna believed that initially it is better to take small quantities of grapes
and later the quantity can be increased. A minimum of one pound
(0.454kg) should be used daily and a maximum of four pounds (1.816 kg)
that should not be exceeded.
Many different reactions may occur during the diet for the body is following a
cleansing period. Weight loss is quite excessive during the diet.
After the diet there must be a gradual introduction of other fresh fruits, sour
milk or cottage cheese.
It is important to carry on having grapes in the morning followed by other
fruits during the day.
The following foods and diets were prescribed by Johanna to give an idea of
how to follow meals during the day.
08.00 am - grapes
10.00 am - pear, banana or peaches.
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12.00 am - grapes
02.00 pm - sour milk, buttermilk, or cottage cheese
04.00 pm - grapes
06.00 pm - orange, grapefruit, plums or apricots.
08.00 pm - grapes
A raw diet can also be followed - This includes every food that can be
eaten uncooked raw vegetables, salads, fruits, nuts, raisins, dates, figs and
other dried fruits, cottage cheese, sour milk, yogurt and buttermilk, honey
and olive oil. In order to digest vegetables it is necessary to have a longer
period of digestion before the next meal.
The mixed diet by adopting this diet sometimes the old problem can
return and therefore patients will prefer the raw diet. But if the cure has
been complete this diet can be followed.
A fruit breakfast, you can each has much has you like of only one kind;
A cooked meal;
A salad supper;
Johanna defended the importance of putting into practice and keeping in
mind the following Seven Doctors of Nature, by cancer patients.
Fasting
Air
Water
Sunlight
Exercise
Food
Mind
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If weakness develops in this diet it is due to the poisons circulating threw the
blood stream, rather than a lack of food. Dizziness, increased pains in the
joints and vomiting may occur but these are normal according to Johanna.

Cure of Illnesses
Rational Fasting
Professor Arnold Ehret was born on the 29 of July in 1866.
He received his degrees at the age of 21 and taught college until he went to
military service. Nine months after he was released due to heart trouble. He
stopped teaching at the age of 31 although he was experiencing chronic
disease, suffering from Brights disease.
After going through several physicians, he turned to natural methods,
vegetarianism and mental healing, but he still believed in a complete
recovery. In a journey to France he experienced living on a radical raw milk
and fruit diet, which helped a lot.
Later he travelled to Algiers, where he lived almost exclusively on plentiful
native fruits. He rapidly improved his condition and tried fasting to help
nature clean his body. He obtained good health, energy, strength and
endurance. He discovered a new form of living.
After continuous experimentation on himself and others he developed his
Mucus-less Diet Healing System and later developed his system of Rational
Fasting. He taught many people the methods to regain health in what he
called his Fruit Fasting Sanatorium in Switzerland.
Professor Arnold Ehret wrote that fasting is a process of elimination to
relieve the body from obstructions of solid unnatural foods; tissues
are contracted, mucus is pressed out, friction and obstruction is
caused in the circulation;
He believed that by fasting all food intake should be discontinued with
the exception of water during a certain period of time and that the
best time to fast is in the spring, since the bodys resistance to cold weather
is lowered during the fast. It is more pleasant to fast during the warm
weather, but this does not mean that fasting cannot be done in colder days.
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According to Professor Arnold Ehret, when you fast you eliminate the
primary obstructions of wrong and too much eating. By fasting we
unclog obstructions from our own waste in the circulation and this for
sometime will make you feel miserable.
He defended that it could result in a sensation of well being possibly even
better than when eating.
He also explains that there is a tendency to blame this feeling due to the
lack of food but this is not true.
As long as the waste is in the circulation you feel miserable during a
fast; as soon as it is threw the kidneys you feel fine.
He says that two or three days later the same process repeats itself.
Changes can happen often.
He believes that if the body is too clogged up by waste and medication
the fast must not be too long because the body will have a bad reaction.
Drugs can clog onto the body for many years and be released during
the fast so if there is too much poisoning the fast must not be too long.
In order to avoid complications, Professor Arnold believed that the
following steps could be taken:
1-

Prepare for an easier fast by a changing diet.

2-

Make shorter fasts periodically.

3 - If the patient has been on to many drugs it is wiser to make first a

long diet to gradually help clean the body.
Rules to be followed during and after the fast recommended by
professor Arnold
1- Clean the lower intestines as well as you can with enemas, at
least every other day.
2-

3-

Before starting a longer fast, take a laxative occasionally, and

especially the day before you start the fast.
If possible, remain in the fresh air day and night.
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4-

Take a walk, exercise, or some other physical work only when

you feel strong enough to do it;

5-

If you are tired and weak rest and sleep as much as you can.

6-

On days when you feel weak, and you will experience such days
when the waste in the circulation, you will find that your sleep is
restless and disturbed and you may experience bad dreams. This is
caused by the poisons passing through the brain.

7-

Whenever you arise after lying down, do it slowly, otherwise you

become dizzy. The latter condition is not serious, but it is better to
avoid.

After the fast

The first meal and the menus for a few days after a fast must be of a
laxative effect, not of nourishing value.
The sooner the first meal passes through the body the more efficiently it
carries out the loosened mucus and poisons of the intestines and
the stomach. If no good stool is experienced after two or three hours
help with laxatives and enemas.
The longer the fast the more efficiently the bowels perform after it
is over.
The best laxative foods after a fast are fresh sweet fruits, best of all
cherries and grapes, then a little soaked or stewed prunes.
These fruits must not be used after a meat eaters fast, but only for
people who have lived for a certain time on mucus poor foods.
In the average case it is better to break the fast with raw and cooked
starchless vegetables ;( stewed spinach has an especially good effect);
If the first meal does not cause any unpleasantness, you may eat
as much as you can.
If you are in the proper condition so that you can start eating with
fruits, and you have no bowl movement, after about an hour, then eat
more or eat a vegetable meal as suggested above. Eat until you bring out
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the waste accumulated during the fast with your stool, after eating the
first meal.
SOURCE: http://www.fruitarian.com

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